A Taste of Pennsylvania Cookbook

BEEF & VEAL DAYVeal Blanquettewith Rice Pilafpresented by Brian D. Peffley CEPC, CCE, AACChef Instructor, The Lebanon County Career &Technology Center Culinary & Pastry Arts ProgramsYields: 5 ServingsVeal BlanquetteCover the veal with cold water and blanch.Combine the veal with the stock; simmerthe veal until tender, about 1½ hours. Addthe sachet during the final half hour ofcooking time. Remove sachet and discardand reduce the stock briefly.Combine roux with the stew; simmer themixture until it is thickened.Stew the mushrooms and pearl onions inbutter until tender. Add the lemon juice,salt and pepper to taste; reserve.Combine the egg yolks and cream forliaison. Temper with hot stew and add backto mixture.Add mushrooms and onions and adjustseasoning.Serve with rice pilaf or pasta.Rice PilafPreheat oven to 350˚F.Sweat the onions in butter. Add the riceand stir it in to coat with the butter, thenadd the hot stock and bay leaf.Bring the liquid to a boil. Cover thepot, transfer it the oven and cook for20 minutes, until the liquid is absorbedand the rice is tender.VEAL BLANQUETTE:4 lb. veal meat, dicedCold water as needed2 qt. white beef stock1 standard sachet d’epices4 oz. white roux1 1 ⁄2 lb. mushrooms1 oz butter2 Tbsp. fresh lemon juice2 egg yolks8 fl. oz. heavy cream20 each pearl onionsSalt to tasteBlack pepper to tasteRICE PILAF:1 Tbsp. onions, diced small1 Tbsp. butter7 oz long-grain rice14 fl. oz. hot chicken stock1 bay leaf1⁄4 tsp. saltPinch peppercontinued next pageWINE PAIRING Winery at Wilcox Elk Country Red51