Name: Veal Blanquette (Blanquette de veau à la vapeur)
Yield: For two people
Cuisine: French
Ingredients: 1 litre 25 cl (2¼ pints) chicken stock or chicken stock made with stock cubes; 2 teaspoons fromage blanc; a pinch of chopped tarragon; 300 g (11 oz) of shoulder of veal trimmed of all fat and sinew and cut into large cubes; 1 teaspoon Sauce Périgueux (optional); 1 small bouquet garni, salt, a pinch of pepper; 4 button mushrooms; 4 pickling onions; 4 cauliflower florets; 4 miniature carrots, obtained by cutting ordinary vegetables into chunks and then chunks and then ‘turning’ them into olive shapes; 4 miniature turnips, obtained by cutting ordinary vegetables into chunks and then chunks and then ‘turning’ them into olive shapes; ½ teaspoon crème fraîche; 4 miniature cucumbers, obtained by cutting ordinary vegetables into chunks and then chunks and then ‘turning’ them into olive shapes; 50 g (2 oz) the white part of leek, sliced coarsely into rounds; 50 g (2 oz) mushrooms, sliced coarsely into rounds; 70 g (2½ oz) carrots, sliced coarsely into rounds; 20 g (¾ oz) celery, sliced coarsely into rounds