Blanquette De Veau

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A classic french recipe for veal.

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Steps

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Preheat oven to 330 degrees f.

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Combine onions , leek , celery , garlic and bouquet garni in large casserole.

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Melt butter in large skillet over medium heat.

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Add veal and cook until firm and white , turning occasionally , 8-10 minutes.

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Do not brown.

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Add flour and stir 1 minute.

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Add 4 cups stock and bring to boil , stirring constantly.

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Pour into casserole.

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Season.

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Cover and bring to boil.

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Transfer to oven.

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Cook until veal is very tender , stirring very often and skimming foam from surface , 1 to 2 hours.

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Transfer veal to large saucepan using slotted spoon.

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Degrease sauce.

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Boil in casserole until thick enough to coat back of spoon.

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Add crme fraiche and boil until thickened.

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Remove from heat.

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Stir in lemon juice.

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Adjust seasoning.

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Strain over veal.

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Rewarm over medium-low heat.

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Do not boil.

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Stir in gherkins and capers.

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Spoon rice into shallow bowls and ladle veal over.

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Ingredients

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onions, leeks, celery, garlic, bouquet garni, butter, boned veal breasts, all-purpose flour, chicken stock, creme fraiche, fresh lemon juice, gherkins, capers, cooked rice