Made it this morning before it got too hot. It sure made a fabulous
lunch
One of my favorites from The Silver Palate Cookbook.

Got the ingredients together. I barely had 2 lbs of veal so only used
half the amount of vegetables called for in the recipe.
Pretend you see heavy cream in the photo.
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In a flameproof casserole put 1 stick of butter and the veal.
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Sprinkle with a mixture of flour, nutmeg, salt and pepper.
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After about 5 minutes of gentle cooking add the dill, carrots and
onion.
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Then enough chicken stock to just cover the meat and veggies. I had
some homemade stock in the freezer, lucky me!!
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Cover and place in a 350*F oven for an hour and a half and here's what
you get. But hold it, we aren't done yet.
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Separate the solids from the liquid, reserving both.
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Put the casserole back on the burner and make a roux with the
remaining butter and flour. Then add the reserved stew juices.
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And the heavy cream.
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Return the meat-veggies to the pan.
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Now if you can stop eating it from the pan on the stove, plate it up
and dig in.
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@@@@@ Now You're Cooking! Export Format

Dilled Blanquette de Veau

soups/stews

12 tablespoons sweet butter; 1 1/2 sticks
3 pounds veal; cut into 1 inch cubes
1/2 cup unbleached all-purpose flour
1 scant teaspoon nutmeg
1 1/2 teaspoons Salt
1 1/2 teaspoons freshly ground black pepper
3 cups peeled carrots, sliced diagonally; 1/8 inch thick
3 cups yellow onion; coarsely chopped
5 tablespoons chopped fresh dill; finely chopped
3 to 4 cups chicken stock
3/4 cup heavy cream

Preheat oven to 350*F
Melt 8 tablespoons (1 stick) of the butter in a heavy flameproof
casserole.
Add the veal and cook, turning frequently, without browning.
Stir 3 tablespoons of the flour, the nutmeg, salt and pepper together
in a small bowl, and sprinkle over the veal. Continue to cook over low
heat, stirring, for 5 minutes. Flour and veal should not brown.
Add carrots, onions, 3 tablespoons of the dill and enough stock just
to cover meat and vegetables. Raise heat to medium, bring to a boil,
cover, and bake in oven for 1 1/2 hours.
Remove stew from oven and pour it through a strainer placed over a
bowl.
Reserve the solids and liquid separately.
Return casserole to medium heat and melt remaining butter in it.
Sprinkle in remaining flour and cook over low heat, whisking
constantly for 5 minutes.
Whisk reserved cooking liquid slowly into the butter and flour mixture
and bring to a simmer. Cook slowly, stirring constantly for 5 minutes.
Whisk in cream, remaining dill, and additional salt, pepper and nutmeg
to taste. Return veal and vegetables to the casserole and simmer
together to heat through, about 5 minutes .Transfer to serving dish
and serve at once.

Such a rich but delicate dish should be served with nothing but
parsleyed new potatoes.
The fresh dill makes all the difference.

Notes: The Silver Palate Cookbook

Yield: 6 portions


** Exported from Now You're Cooking! v5.84 **

And that's that.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 08/31