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6
Medium
Published 1965
Cut veal into 1½-inch cubes and soak for 12 hours in cold water with a little lemon juice. Change water 2 or 3 times.
Sauté blanched veal pieces in butter in a deep heatproof casserole until golden. Add onion and carrots, and continue to simmer, stirring from time to time, until onion is transparent. Sprinkle with flour and sauté a few minutes more. Add dry white wine and just enough we