Blanquette de Veau

There are certain rules in the world of cooking. One of them is that color contrast is a good thing. A plate with too much white, for instance, cries out for some garnish, some color, something, anything, to distract the eye from all that monochrome. But not this dish. This dish is the exception to the rule. For a chef, it can be maddening to make it for the first time, as the natural impulse, the sum total of all one’s training, says “Put some carrot in there—a little chopped parsle