Blanquette De Veau a l’Ancienne

In a heavy 4 to 6 liter Reindl, blanch the veal by covering it with cold tap water, bringing it to a boil over high heat, and continuing to bubble for 1 minute. Next, drain it on the spot and wash off under cold running tap water all the foam that has accumulated. Then rinse the Reindl and put the meat in it again. Next, add 6 cups of chicken soup, celery, carrots, onions, leeks, salt and kitchen herbs. The meat should be covered with liquid all around. If necessary, add a little tap water or stock. Bring to a moderate boil and skim off any foam. Next, lower the heat and let the veal simmer with the lid loosely on for about 1 to 1 1/2 hours. It should be tender when poked with a sharp kitchen knife.

While the veal is bubbling, put the remaining 2/3 cup of chicken soup, 2 tbsp of butter and the onions in an enameled or stainless steel saucepan, 25 to 300 mm in diameter. Bring to the boil, cover and cook on low heat for 15 to 20 minutes, stirring occasionally, until the onions are soft. Then, using a slotted spoon, transfer them to a bowl. Now stir the mushrooms and the juice of one lemon into the remaining liquid in the saucepan.

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