Dill Blanquette De Veau
|Sweet butter||12 Tablespoon|
|Veal||3 Pound, cut into 1 inch cubes|
|Unbleached all purpose flour||1⁄2 Cup (8 tbs)|
|Freshly grated nutmeg||1 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Ground black pepper||1 1⁄2 Teaspoon|
|Peeled carrots||3 Cup (48 tbs), sliced diagonally into 1/8 inch thick slices|
|Coarsely chopped yellow onions||3 Cup (48 tbs)|
|Finely chopped fresh dill||5 Tablespoon|
|Chicken stock||4 Cup (64 tbs)|
|Heavy cream||3⁄4 Cup (12 tbs)|
Preheat oven to 350Â°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 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 the oven for 1 1/2 hours.
Remove stew from oven and pour it through a strainer placed over a bowl.
Reserve 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.