3 lb boneless veal stew meat
1 medium onion, cut in half
2 celery stalks, cut in half
1 medium carrot, cut in half
6 cup low-sodium chicken broth
1/2 tsp salt, or as desired
1/2 tsp whole black peppercorns
1/4 tsp ground nutmeg
1/2 lemon
5 tbsp unsalted butter
5 tbsp all-purpose flour
2 1/2 cup cauliflower florets
3/4 cup sour cream
Directions
COMBINE THE VEAL AND 4 CUPS broth in a 5-quart heavy pot over high
heat on top of the stove. Cover and bring to a boil. Remove any scum
that comes to the top of the pot, then add the remaining 2 cups
broth, the onion, celery, carrot, salt, pepper, nutmeg and lemon.
Reduce heat to low and let simmer for 1 1/4 hours, or until meat is
just tender. Meanwhile, melt the butter in a medium pot over low
heat, and whisk in the flour. Cook, stirring, 2 minutes and remove
from heat. Set aside until the meat is cooked. When the meat is done,
remove it from the liquid, using a slotted spoon. Pick off and
discard any vegetables that cling to the veal. Replace the
butter-flour mixture over medium-low heat on the stove and strain the
cooking liquid into it, whisking vigorously. Discard vegetables in
the strainer. Cook, stirring, until mixture thickens, about 3 to 5
minutes. Add cauliflower and continue to cook an additional 15
minutes. Skim off any residue that rises to the surface. When it's
time to serve dinner, add the veal to the cauliflower and sauce and
heat through. Place sour cream in a mixing bowl, whisk in 1/2 cup of
the hot sauce, then add this to the stew. Do not reheat the sauce
after adding sour cream. Pour the stew into a serving dish and
accompany with rice pilaf or buttered noodles.
Servings: 6 servings
Blanquette Of Veal & Cauliflower Recipe brought to you by Recipe Ideas
Categories: Meat; Stew; Vegetable
The History of Recipes
Historians have traced the existence of recipes far back into history, in fact as far back as pharonic Egypt, and maybe even further. However, these, ancient recipes were just primitive pictorial recipes for meal preparation.
Interestingly, the most ancient recipe found, according to historians is a series of ancient tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. Progressing into The time of the romans around 25BC a roman called Apicius wrote some scripts which described recipes prepared by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were split into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the chefs of Roman times made use of a wide range of spices and herbs, including a few that are still present in modern kitchens such as thyme, rue and parsley. Later, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from the Middle-East, such as basil and coriander. These new foods and spices led to an explosion in recipe publications, the majority of which are now in academic collections. During the next few hundred years, the powerful and wealthy houses tried to lay on the best banquets, and as a result cooks and their recipe collections were greatly in demand. Nevertheless, it was during the 19th century that haute cuisine and cookery books became popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and recording popular recipes of the day. Like it or not, the introduction of TV gave us celebrity chefs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing everyone to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Blanquette Of Veal & Cauliflower recipe.
