Maître Paul’s ‘Blanquette de Veau Menoigère’

• 3 pounds shoulder or breast of veal
• 2–4 tablespoons butter
• 12

Cut veal into 2-inch squares and sauté until golden in butter with 12 small onions in a thick-bottomed, fire-proof casserole. Sprinkle with flour and add just enough water to cover the meat. Add a bouquet garni and salt and pepper, to taste.

Simmer veal gently for about 1½ hours; cool for a few minutes. Then remove meat pieces and onions to a hot serving bowl or shallow casserole