Blanquette de Veau Recipe

Ingredients : Serves 4

450 g/1 lb fillet of veal
25 g/1 oz/0.25 cup plain (all-purpose) flour

50 g/2 oz/0.25 cup butter or margarine

150 ml/0.25 pt Chicken or Vegetable Stock
2 cloves
1 bay leaf
Salt and freshly ground black pepper

8 small potatoes
15 ml/1 tbsp plain (all-purpose) flour (optional)
Extra 15 g/0.5 oz/ 1 tbsp butter or margarine (optional)

Method :

Coat the veal with the flour. Melt the butter or margarine in a large saucepan and fry (saute) the veal until well browned on both sides. Add the stock, cloves and bay leaf and season to taste. Bring to the boil, cover and simmer for 1 hour. Add the potatoes and simmer for a further 30 minutes.

Remove the meat, slice it thinly and arrange it on a serving dish with the potatoes. Either add a little water to the pan or thicken the remaining gravy with the flour mixed to a paste with the extra butter or margarine. Stir well and strain over the meat.