30 December 2012,08:17 by

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Combining lemon juice with meat is a common thing in cooking. The taste of little salty, with the sour of lemon, plus the juice excreted by the veal with the chicken stock would make it perfect. This blanquette of veal recipe will not be completed without its sauce.
Serves :

Preparation Time :
30 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Melt the margarine in a flameproof casserole, add the veal and fry for 2 to 3 minutes, stirring, without allowing the veal to brown.
  • Add the onions and fry for a further 2 minutes, stirring.
  • Add the stock, 1 tablespoon of lemon juice, seasoning and parsley.
  • Bring to the boil, then simmer, covered, for 35 minutes, or until cooked through.
  • Transfer the veal and onions to a heated serving dish.
  • Strain the cooking liquid and return to the rinsed-out pan.
  • Beat together the egg yolks and remaining lemon juice and mix in a little of the hot cooking liquid.
  • Add this to the pan and heat gently, stirring constantly, until the sauce thickens.
  • Spoon the sauce over the veal.
  • Garnish with the parsley and lemon. 


  • 4 tablespoons margarine
  • 1 kg pie veal, cubed
  • 4 onions, peeled and sliced
  • 500 ml chicken stock
  • 6 tablespoons lemon juice
  • Salt
  • Freshly ground black pepper
  • 2 tablespoon chopped parsley
  • 4 egg yolks


  • 2 tablespoon finely chopped parsley
  • Lemon slices

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