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Dill Blanquette De Veau

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Ingredients
  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)
Directions

Preheat oven to 350°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.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Interest: 
Gourmet

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4.15
Average: 4.2 (16 votes)

1 Comment

katmass1's picture
This recipe is taken right out of the Silver Palate cookbook (Julee Rosso and Sheila Lukins). Yes, it is a good dish but I would expect you to give credit to the authors.