Dilled Blanquette de Veau

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

Preparation info

6
portions

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Such a rich but delicate dish should be served with nothing but parsleyed new potatoes. The fresh dill makes all the difference.

Ingredients

12 tablespoons (1½ sticks) unsalted butter
3 pounds boneless veal shoulder

Main course

Method

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