Blanquette de Veau
Blanquette de Veau is a surefire springtime hit that's good whenever the weather isn't too oppressively hot. It's an easy stew to cook, and it benefits from sitting overnight between the two phases of preparation. In the first, the meat is braised to tenderness; in the second, the braising liquid is converted into a béchamel sauce.
The classic French blanquette is a very basic dish, based on veal and onions alone. Whether Sheila Lukins thought it up herself or picked up the idea from, say, a clever German chef, she published a souped up version in the first Silver Palate collection (page 134), adding carrots and dill. I don't think that I could ever do without these enhancements. They shout "Frühling!"
Begin by reading the entirety of this recipe and transcribing the basics onto a sheet of paper that you can tack onto the kitchen wall. Measure out a half-cup...
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