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Arts – Recipes from No. 10: Blanquette de Veau a L’Ancienne (Veal Stew)

Finest Hour 113, Winter 2001-02

Page 44

By Georgina Landemare, The Churchill family cook, 1940s-1950s

Updated and annotated for the modern kitchen by Barbara Langworth ([email protected]

Inner, in peace or war, tended to be the longest single event of the day, accompanied by vintage Pol Roger champagne and fine claret or burgundy….The quality of the food was superb…. Mrs. Georgina Landemare was not only an exceptional cook; she could, when required (which was quite often) put back the time of a meal at short notice.” —Winston & Clementine: The Triumph of the Churchills by Richard Hough.


(Serves six)
3 lbs breast of veal
2 pints [40 oz] white stock*
Rough vegetables [coarsely cut small carrot, 1/2 onion, stalk celery, 1/2 leek]
Bouquet garni [parsley, thyme and bay]
3 tablespoons butter
3 tablespoons flour
2 egg yolks blended with 2 tablespoons cream
Chopped parsley
Salt and pepper
112 lb button mushrooms, cooked
1/2 lb button onions, cooked

Cut the veal into small pieces, blanch, cool and strain, then cook in the white stock and roughly cut vegetables for 1 1/2 hours.

Remove the meat and strain off the stock (you should have about 3 cups). Melt butter in the pot, remove from heat and stir in the flour. Gently add the stock. Boil for 2 or 3 minutes, add the previously cooked mushrooms and onions and replace the meat. Simmer for 5 minutes, and finally add the egg yolks and cream. Do not allow to boil again. Garnish with the chopped parsley.

*White stock – Recipes are fairly standard and should include veal and chicken. Freeze in small batches for future recipes. This is from A Treasury of Great Recipes by Mary & Vincent Price.

1. Into large kettle put: a 5-lb roasting or stewing chicken, ready to cook, 1 lb veal knuckle bones, cracked, 2 carrots, coarsely cut, 1 onion stuck with 3 cloves, 6 peppercorns, 2 tsp salt, 1 stalk celery with leaves, coarsely cut, 4 springs parsley, 1 bay leaf, 1/4 tsp thyme, and 5 quarts cold water. Bring water to a boil, reduce heat, and simmer for 3 hours.

2. Remove chicken and use for some other purpose.

3. Boil the stock rapidly for 30 minutes, then strain through a sieve lined with cheesecloth. Cool and skim fat from surface. Pour into containers and freeze.

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