Vivi’s Veal Blanquette
Veal blanquette is a classic French recipe; despite its simple procedure is considered quite a delicacy. The whiter the sauce the better!
2 lbs veal shoulder
juice of ½ lemon
1 whole onion, pierced with 2 or 3 cloves
1 cup chopped parsley
salt & pepper
2 tbsp butter
1 heaping tbsp flour
2 cups veal broth
chopped parsley for garnish
Cut the meat in 8 pieces. Rub the meat pieces with the lemon juice to keep them white.
Chop the vegetables in whatever shape you like that takes the least amount of time
In a large saucepan combine meat, onion, carrot, parsley, thyme, bay leaf, salt and pepper. Add enough cold water to cover the meat. Bring to a boil, cover and simmer over medium heat for 75 minutes. Remove any foam that rises during cooking.
Prepare the sauce 30 minutes before the meat cooking time is over. Mix butter and flour in a small saucepan over low heat and add the veal broth.
Stir with a wooden spoon until the sauce comes to a boil. Cook for 10 minutes over low heat.
Drain the meat and place on a heated serving dish. Cover with the sauce and sprinkle with chopped parsley. Discard the vegetables! Serve with rice.