Veal Stew (Blanquette de Veau)

Ingredients for 4 persons:

- 2 lbs (1Kg) veal cut in piece
- 1/2 lemon
- 1 carrot
-1 onion
- 1 clove
- Parsley, thyme, 1 bay leaf
- Salt, pepper

For the sauce:

- 2 tbsps (30 g, 1 oz) butter
- 1 oz, 30 g flour
- 2 cups (1/2 l) of veal stock


Rub the veal against the lemon, so the meat stays white.

Put the meat in a pressure cooker filled with water.
Add carrot and onion with the clove in it.
Add parsley, thyme and bay leaf.

Cook for 45 – 50 minutes with a pressure cooker. This is what you should get:

Now you are going to prepare the sauce:

At low heat, mix together butter and flour with 2 cups (1/2 l) of veal stock.
Stir until it starts to boil, and boil slowly at low heat for 15 minutes.

Drain the meat and put it in a plate. Then add the white sauce. This is what you should get:

I suggest you to eat the blanquette de veau with rice:

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