Blanquette of Veal with Cucumbers Recipe ingredients

To prepare this Blanquette of Veal with Cucumbers Recipe, first cut some cold veal into neat pieces about the size of a walnut and a quarter of an inch thick. Pare and quarter a large cucumber, and cut it into lengths of half an inch. Sprinkle a little salt upon these, and cover them with vinegar. Let them remain for half an hour. Drain them well, and dry them with a soft cloth. Dissolve a slice of fresh butter in a bright stewpan, and add a pinch of grated nutmeg and a small piece of sugar. Put in the slices of cucumber, and let them simmer gently till tender. Drain off the butter, pour some white sauce upon the cucumber, add the pieces of veal, and let all simmer gently together till the meat is quite hot. Place the veal on a dish, pour the sauce over, and garnish the dish with sippets. The white sauce should be made with nicely seasoned veal stock made from the veal bones, and thickened with white thickening. It will be improved by stewing onions and mushrooms in it to flavor it, but it will be very good without them. A little lemon juice may be stirred in at the last moment. Time to stew the cucumber in the butter, about half an hour.