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Blanquette of Veal, Leeks and Peas



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Blanquette of Veal, Leeks, and Peas

Food & Wine Archives

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Wine Recommendation: Such an elegant yet simple dish
requires at least a semblance of luxury in the accompanying
wine.  Splurge on a nutty 1994 Hanzell Chardonnay from
California or be more realistic and go for the 1993 Lageder
Chardonnay from Italy.

 Servings: 6


 4 pounds boneless veal shoulder or leg,
cut into 2-inch chunks
2 large carrots, cut into 2-inch pieces
1 medium onion, chopped
Bouquet garni made with 2 cloves,
8 peppercorns, 2 bay leaves,
and 1 sprig of thyme
4 cups chicken stock or canned
low-sodium broth
3 cups dry white wine
4 tablespoons unsalted butter
3 medium leeks, white and light
green, thinly sliced
1 pound small white mushrooms, trimmed
1 tablespoon fresh lemon juice
Kosher salt
2 cups thawed frozen peas or
halved snow peas
3 large egg yolks, at room temperature
1 cup heavy cream or crme frache,
at room temperature
1 1/2 tablespoons chopped fresh tarragon
Freshly ground pepper

 Make Ahead: The veal stew can be refrigerated, covered, for
up to 2 days. Remove the fat from the surface and reheat in
a 350-degree F oven before proceeding.

 Serve with: Serve this rich, creamy stew with boiled peeled
potatoes, buttered egg noodles, or steamed rice.

1. Preheat the oven to 350 degrees F. In a large enameled cast-iron
casserole, cover the veal with cold water and bring to a boil over
high heat, skimming as necessary. Drain the meat in a colander.
Return the meat to the casserole and add the carrots, onion, bou-
quet garni, stock and wine. Cover and bring to a boil over high
heat, then cook the veal in the oven for about 2 1/2 hours, or
until very tender.
2. Meanwhile, in a large nonreactive skillet, melt the butter over
moderately high heat. Add the leeks and mushrooms and cook,
stirring, for about 1 minute. Add 1/2 cup of water, lemon juice
and 1 teaspoon of salt and reduce the heat to low. Cook until
the leeks and mushrooms are tender, about 10 minutes.

3. Transfer the stew to a colander set over a bowl. Discard the spice
bag. Transfer the meat and vegetables to a large shallow bowl,
cover and keep warm. Pour the broth back into the casserole
and boil over high heat until reduced to 2 cups, about 15 min-
utes. Add the peas and cook until tender, about 2 minutes.
Using a slotted spoon, remove the peas from the broth and add
them to the bowl with the veal.
4. In a small bowl, whisk the egg yolks and cream. Whisk in 1/2 cup
of the hot broth. Add the egg-yolk mixture to the casserole and
whisk constantly over moderately low
heat until sauce thickens,
about 8 minutes; do not let the sauce boil. Remove from the heat
and continue whisking for a minute or two to stop the cooking.
Stir in the tarragon and season with salt and pepper. Pour the
sauce over the veal and vegetables in the bowl and serve.

- Gordon Hamersley, Hamersley's Bistro, Boston

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