3 lb boneless veal stew meat
1 medium onion, cut in half
2 celery stalks, cut in half
1 medium carrot, cut in half
6 cup low-sodium chicken broth
1/2 tsp salt, or as desired
1/2 tsp whole black peppercorns
1/4 tsp ground nutmeg
1/2 lemon
5 tbsp unsalted butter
5 tbsp all-purpose flour
2 1/2 cup cauliflower florets
3/4 cup sour cream
A Recipe for
Blanquette Of Veal & Cauliflower
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
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"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
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| George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman |
This Recipe for Blanquette Of Veal & Cauliflower is one of thousands in the Recipes-to-go Meat Cookbook.
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Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
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This is a recipe for Blanquette Of Veal & Cauliflower from the recipe cookbook of Recipes-to-go (Meat)
Food Tip |
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
| The Anarchist Cookbook |
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
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Those who forget the pasta are condemned to reheat it. |
| Author Unknown |
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
| Sally Edwards |
I eat merely to put food out of my mind. |
| N.F. Simpson |
COMBINE THE VEAL AND 4 CUPS broth in a 5-quart heavy pot over high
heat on top of the stove. Cover and bring to a boil. Remove any scum
that comes to the top of the pot, then add the remaining 2 cups
broth, the onion, celery, carrot, salt, pepper, nutmeg and lemon.
Reduce heat to low and let simmer for 1 1/4 hours, or until meat is
just tender. Meanwhile, melt the butter in a medium pot over low
heat, and whisk in the flour. Cook, stirring, 2 minutes and remove
from heat. Set aside until the meat is cooked. When the meat is done,
remove it from the liquid, using a slotted spoon. Pick off and
discard any vegetables that cling to the veal. Replace the
butter-flour mixture over medium-low heat on the stove and strain the
cooking liquid into it, whisking vigorously. Discard vegetables in
the strainer. Cook, stirring, until mixture thickens, about 3 to 5
minutes. Add cauliflower and continue to cook an additional 15
minutes. Skim off any residue that rises to the surface. When it's
time to serve dinner, add the veal to the cauliflower and sauce and
heat through. Place sour cream in a mixing bowl, whisk in 1/2 cup of
the hot sauce, then add this to the stew. Do not reheat the sauce
after adding sour cream. Pour the stew into a serving dish and
accompany with rice pilaf or buttered noodles.
Serves: 6
Blanquette Of Veal & Cauliflower Recipe brought to you by Recipes To-Go