Blanquette de Veau (Veal Stew In White Sauce)

Ingredients:

450 grams (1 lb.) veal briskets
450 grams (1 lb.) shoulder of veal
450 grams ([1 lb.) potatoes
450 grams (1 lb.) carrots
225 grams (1/2 lb.) mushrooms
7 fl. oz. heavy cream
30 grams ( 1 oz.) butter
80 grams (3 oz.) plain flour
1 shallot
2 bay leaves
2 tablespoons olive oil
5 peppercorns
salt & pepper & nutmeg

Procedure:

Peel the shallot and cut it in 2 halves ; cut the meat in big cubes. In a casserole put the meat with cooking salt, the shallot,the bay leaves and the peppercorns ; cover with cold water and bring to simmer ; simmer for 1 hour 30. For the first half hour, skim the water, then cover.Peel and slice (thick) the potatoes ; peel and slice the carrots ;clean the mushrooms and cook them in a little olive oil (or have them canned, which is OK). After the 1hour and 30 minutes cooking, add the carrots and potatoes and simmer for another 30 minutes. Prepare a “sauce blanche” (=béchamel with cooking juice) : melt the butter in a sauce pan and spread the flour on it ; mix well. Start pouring the meat cooking juice (stock) little by little while turning with a wooden spoon. Try to strain the stock while pouring it. When the sauce has reached the right consistency (béchamel), add salt & pepper and a little nutmeg, then the cream. Add the meat and potatoes and carrots and mushrooms, mix carefully and let heat for 5 to 10 minutes together. Serve hot ; it is OK to reheat Blanquette if you need to. Makes 6 servings.