Country Style Veal Blanquette

Ingredients

• 500 g (1 lb) Quebec Veal cubes
• 500 ml (2 cups) prepared concentrated veal stock or chicken broth
• 500 ml (2 cups) water
• 500 g (2 cups) vegetables, cut into pieces (carrots, fresh peas, celery, beans or string beans, potatoes, sweet potatoes, mushrooms, etc.)
• 50 ml (1/4 cup) white wine (optional)
• Salt and pepper to taste

Bechamel Sauce

• 1 litre (4 cups) milk
• 1 onion, thinly sliced
• 1 bouquet garni (thyme, bay leaf, parsley)
• Salt and pepper to taste
• 115 g (1/2 cup) butter
• 90 g (1/4 cup) flour

Preparation

• Place the veal stock and half of the water in a casserole and bring to a boil.
• Add the meat and then the vegetables gradually according to their cooking time.
• Frequently skim the foam that collects on the surface of the liquid.
• If necessary, add water so that the meat and vegetables are always just covered and cook until the meat is tender and the vegetables are al dente (crunchy).
• Place the milk, onion, bouquet garni, salt and pepper in a casserole and simmer for about 10 minutes.
• In a skillet, cook the butter with the flour stirring constantly, making sure not to let the mixture brown (white roux).
• Strain the hot milk and add it to the white roux.
• Simmer until the consistency is fairly thick, stirring frequently with a whisk.
• Pour the Béchamel sauce in the casserole containing the veal cubes and the vegetables, add the white wine, if any, and adjust the seasoning as needed.
• Serve on a vol-au-vent, a piece of puff pastry or as a filling for Béchamel veal pie.