Recipe - Blanquette Of Veal And Cauliflower

3 pound Boneless veal stew meat
1 md Onion, cut in half
2 Celery stalks; cut in half
1 md Carrot; cut in half
6 cup Lowsodium chicken broth
One half teaspoon Salt; or as desired
One half teaspoon Whole black peppercorns
One fourth teaspoon Ground nutmeg
One half Lemon
5 tablespoon Unsalted butter
5 tablespoon Allpurpose flour
2 One half cup Cauliflower florets
Three fourths cup Sour cream

COMBINE THE VEAL AND 4 CUPS broth in a 5quart 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 One fourth 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 butterflour
mixture over mediumlow 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 One half 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.

MICHAEL ROBERTS PRODIGY GUEST CHEFS COOKBOOK

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini