Deconstructed Blanquette de Veau

A grand classic, revisited here as a nod to the deconstruction craze, where elements of a dish are dismantled and served separately. In its traditional form, it’s a rich casserole with chunks of meat and carrot in a white creamy sauce. To have a bit more fun, and to provide abundant amounts of creamy sauce for everyone, you can try serving it in individual, layered portions in mini cast iron casserole dishes that have become all the rage both in France and the UK. Whichever way you choose,