Quick and Simple Blanquette

If you don’t feel like boning a breast of veal or waiting a couple of hours while your veal simmers, you can make a simplified, or at least quicker-cooking, blanquette by preparing a velouté sauce ahead of time and then cooking cubes of veal taken from a tender cut instead of the relatively tough breast This changes the technique from long braising, in which prolonged heat is used to break down sinew and muscle, to short braising, in which the meat is cooked only long enough for heat to pen