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Old-fashioned blanquette of milk-fed veal in white sauce with parsley



800g milk-fed veal cubes, about 40g each
1/2 onion, peeled
1 pc small carrot, peeled, cut chunks
1/2 bay leaf
1 clove, to stick into the onion
50g celery stalk, cleaned
15ml white wine
30ml Freshstock beef or veal stock , defrosted
60g white roux - mix 30g soft butter and 30g flour
5ml cream, 35% fat
5g parsley chopped
Sea salt and freshly cracked black pepper
Lemon juice

Cooking Method

1. Place meat, stock and white wine in a casserole.

2. Bring to boil. Skim as and when necessary.

3. Add onion, carrot, bay leaf , celery, some salt and pepper.

4. Simmer till meat is tender.

5. Set aside meat and vegetables.

6. Whisk in the white roux to thicken the stock.

7. Simmer for another 5 to 10 minutes.

8. Then pass through a sieve. Re-heat and add cream, lemon juice and season to taste.

9. Return meat back to the sauce.

To serve

1. Sprinkle with some parsley just before serving.

2. Serve with rice or noodles.

Recipe by Thomas Kreissl, Huber's Butchery. Copyrights (C) Huber's Butchery

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