I found this recipe in the November-December 1959 issue of Living for Young Homemakers. I’ve never tried veal, and I had no idea what a blanquette is (it means “a stew of light meat or seafood in a white sauce” according to Mr. Webster), but I was charmed by the title of the accompanying article: “Streamline your entertaining, if you’re a career girl.” The article says:

“We’ve often said, ‘Woman’s place is in the home–even if she’s a girl with a job, and home is a tiny apartment.’ . . . Likely as not, the career girl will plan how she’s going to look before she decides on her menu–which simply gives her a double-barreled approach to the male heart.

“Leave it to the French: the menu is simple, with stew as the centerpiece–and what a stew, Blanquette de Veau, for which the meat and gravy part was prepared the night before. It gets the finishing touches while the rest of the meal is being whipped up in less than a half hour before dinner is served.

“Water is put on to boil for the noodles, the consomme is heated (canned consomme, thinned with tomato juice instead of water and flavored with lime slices). Greens are shredded for the salad, and a platter of Camembert, crackers, and fruit is arranged. Coffee is prepared–but not made until the last minute. The makings of the cocktails are handy; most men are flattered if asked to make their pet variety.

“She ties on her apron and is all set for the doorbell to ring. She’ll be so calm and serene the male guests will wonder if there’s anything happening in the kitchenette. Just before somebody starts on a long story, she slips away to butter the noodles, slice the French bread, put the coffee on to percolate–and it’s time to eat.”

Along with the veal dish, the suggested menu includes tomato consomme, buttered noodles, green salad, French bread, Camembert, fruit, and coffee.

So here you have it, ladies–the way to a man’s heart!

BLANQUETTE DE VEAU (Veal with Golden Sauce)

1-1/2 lbs. shoulder of veal
1 quart water
1 T. salt1/8 tsp. powdered thyme
1 bay leaf
1 sprig parsley
12 small white onions
6 carrots, scraped and quartered
2 T. butter or margarine
2 T. flour
2 T. lemon juice
2 egg yolks
1 T. finely chopped parsley

Have veal cut in 1-1/4-inch squares. Put in saucepan with water, salt, thyme, bay leaf, and parsley; cover and simmer for one hour, or until meat is tender. Add onions and carrots; cook until tender. Drain off stock; measure and add water to make 2 cups or boil rapidly to reduce to this amount. Melt butter in saucepan; blend in flour, slowly stir in stock. Cook, stirring constantly until thickened and mixture boils. Combine lemon juice and slightly beaten egg yolks. Add about 1 cup of the hot sauce slowly, stirring constantly, to the egg-yolk mixture, then stir this into remaining sauce over low heat until slightly thickened. Do not boil. Add to veal and vegetables. Sprinkle with chopped parsley. Serve with hot buttered noodles. Yield: six servings.