Blanquette de Veau (Creamy Veal Stew)
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500g /1 pound 2 ozs breast of veal, cut into small pieces
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500g /1 pound 2 ozs veal shoulder, cut into small pieces (I used 650g of an Osso Bucco cut and cut the meat off in chunks and threw in the bones to poach too)
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200mls/7fl ozs dry white wine
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60g/2oz carrot (medium sized carrot) cut into chunky pieces
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1 onion, sliced
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1 bouquet garni
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salt and pepper
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40g/1.5ozs butter
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40g/1.5ozs flour
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1 egg yolk
Step 1 - Put the veal pieces in a heavy based pan and pour in enough water to just cover the meat. Add the wine, carrot, onion and bouquet grni. Season with salt and pepper, bring to the boil, skim, then reduce the heat and simmer gently for 1.5-2 hours. Skim the fat and scum from the top occasionally.
Step 2 - Drain the meat and keep it warm, and strain the stock in whcih it was cooked. Make a blond roux with the butter, flour and strained stock.
Step 3 - To make the blond roux, melt the butter in a heavy based saucepan over moderate heat. When it is hot, on hte pointof smoking, add the flour and cook stirring it with a woonde rspoon until the roux is light fawn in colour and stil sandy in texture. Take the roux off the heat and gradually add the stock or water, stirring constantly to avoid lumps. Return to the heat and slowly bring to the boil, stirring all the time. Once boiling, reduce the heat to a simmer and cook gently for for 10 minutes stirring frequently. Just before serving, whisk the egg yolk into the sauce over a low hehat until it thickens. Pour the sauce over the veal and serve with rice.