Blanquette of Veal with Seasonal Vegetables

Preparation info
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Appears in
Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

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I find that breast of veal is the best cut for this dish, which is one which we often serve at Arbutus. Its cartilaginous texture and silky richness lend themselves to slow cooking, which produces incomparable results. If you have trouble finding the breast, belly or shoulder is a good alternative. Traditional recipes tell us to blanch the veal first, but I find this eradicates a lot of the delicate flavour and all impurities will be strained off at a later stage.