Name: Dilled Blanquette de Veau
Yield: 6 portions
Ingredients: 3 to 4 cups Chicken Stock; ¾ cup heavy cream; 3 cups coarsely chopped yellow onions; 5 tablespoons finely chopped fresh dill; 1½ teaspoons freshly ground black pepper, plus additional to taste; 3 cups peeled carrots, sliced diagonally (⅛ inch thick); 1½ teaspoons salt, plus additional to taste; 1 scant teaspoon freshly grated nutmeg, plus additional to taste; 12 tablespoons (1½ sticks) unsalted butter; 3 pounds boneless veal shoulder or shank, in 1-inch cubes; ½ cup unbleached all-purpose flour

Preheat the oven to 350°F.

Melt 8 tablespoons (1 stick) of the butter in a heavy oven-proof casserole over medium-low heat. Add the veal and cook, turning frequently, without browning.

Stir 3 tablespoons flour, the nutmeg, salt, and pepper to

Dilled Blanquette de Veau

Ingredients

Method

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