Blanquette de veau (Veal casserole)

(For4 persons)

500 gr veal

Chicken stock

1 Onion

Bay leaves

Water

Thyme

Butter

Flour

Salt

Pepper

Leek

carrot

Rice

Mushroom

Pickled onions

 

Method

Cut veal in cubes, place in cold water and cook and when water boils remove meet and through away water

 

Start to cook some rice in a separate pot of water.

 

Put butter, onions, leeks, carrots, thyme, bay leaves, chicken stock and veal in a pot and cook for an hour.  When ready sift the contents and keep the stock liquid.  Split the meat from the vegetable    

Prepare the roux by mixing flour and butter.  Place the stock liquid the pot again on low heat and add a little roux to thicken the stock into a sauce

 

Place met back into the sauce and cook for a few minutes and at the end add mushrooms and pickled onions in the sauce and leave to cook for another 15 minutes. Always season salt and pepper according to your taste

Place some rice in a plate and gently place the piece of veal and sauce on the plate.                                                                                     bon appetit