Cut into two-inch-square pieces two and a half pounds of breast of veal. Soak it in fresh water for one hour ; drain it well, then lay it in a saucepan ; cover with fresh water ; boil, and be very careful to skim off all the scum. Add a well-garnished bouquet (No. 254), six small, well-peeled, sound, white onions, two good pinches of salt and a pinch of white pepper. Cook for forty minutes. Melt about an ounce and a half of butter in another saucepan, add to it three table-spoonfuls of flour, stir well for three minutes ; moisten with a pint of broth from the veal ; boil for five minutes. Set it on the side of the stove. Beat up in a bowl three egg yolks, with the juice of a medium-sized, sound lemon and a very little grated nutmeg. Take the preparation in the saucepan, gradually add it to the egg yolks, etc., briskly mix with a wooden spoon meanwhile until all added. Throw this over the veal, lightly toss the whole, but be careful not to allow to boil again; then serve. All blanquettes are prepared the same way, adding different garnishings.

550. Blanquette Of Veal A La Reine

The same as for No. 549, adding six chopped mushrooms, and twelve godiveau quenelles (No. 221) two minutes before serving.

551. Blanquette Of Veal With Peas

The same as for No. 549, adding one pint of cooked, green, or canned blanched peas two minutes before serving.

552. Blanquette Of Veal With Nouilles

The same as for No. 549, adding a quarter of a pound of cooked nouilles (No. 1182) around the serving-dish as a border.

553. Blanquette Of Veal A L'Ancienne

The same as for No. 549, adding one ounce of salt pork cut into small pieces, and cooked with the meat from the commencement, and six sliced mushrooms two minutes before serving.