Blanquette From the Calf

Remove the skin from the onion and cut into cubes. Cut the veal into cubes as well. Heat the butter in a saucepan, sauté the onions, add the veal cubes and sauté for a few minutes. Sprinkle lightly with flour. Extinguish with the veal stock and fill up with the white wine. Add the double cream. Season to taste with salt and freshly ground pepper. Cover and simmer gently for about 25 minutes. Season again.

Remove the skin from the carrots and cut into fine cubes. Leave a little butter out. Heat the carrots and peas in butter with a little clear soup.

Arrange the veal blanquette on a plate. Sprinkle with the vegetables and garnish with the chopped parsley. Serve with saffron rice.

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