Banquette de Veau, classic meat stew seasoned with white sauce, is a representative Easter dish in France. It has mild and warm taste. Though cooking it includes some cumbersome process, it’s not difficult.
Ingredients
2 pound boneless veal shoulder
2 tbsp parsley, chopped
2 thyme sprigs
1 large carrot
2 small white onions
1 bay leaf
10 mushrooms
1 tbsp unsalted butter, softened
1 tbsp all-purpose flour
1 tbsp fresh lemon juice
Pinch of pepper
2 tbsp minced chive
1 cup heavy cream
Directions
1. Cut the veal meat into 2 inch chunks. Put it into a pot and add enough water to soak meats. Boil it.
2. Meanwhile, chop parsley and chive. Cut vegetables into 1-inch pieces.
3. When the water boils, impurities of meat will rise up. So you don’t need boil meats fully. The first boiling is for removing impurities from meats. When the water boils, turn off the gas, fish out meats and throw away water. Wash meats through cold water.
4. Put meats in a pot again, add vegetables including carrots, onions, herbs and a bay leaf. Pour water and boil it.
5. During boiling, grease a frying pan with butter, roast chopped onion on it.
6. When the onion come to be transparent, add white mushrooms and roast.
7. When water in the pot reduced in half, fish out meats and transfer water into a bowl.
8. Put butter into a pot, melt it. And add same amount of flour. And mix them well.
9. Transfer vegetables into a bowl and put meats into the same frying pan. Coat it with butter.
10. Put water into the pot of “8”, and boil it.
11. When it simmers, put cream into it. Ivory colored sauce will be made.
12. Transfer vegetables and meats into the sauce pot, stir well.
13. When the water is reduced, remove from the stove. Serve.
