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
It is quite possible to track the history of recipes back into distant history, in truth as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. However, sadly, these early cook books were just primitive pictorial recipes for preparing food.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history are some clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. Closer to modern times, we have a couple of interesting cookery books published in the fourteenth century : a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these two books are not about the indian curry that is popular today, but rather descriptions of the types of food prepared by the cooks of the rich and wealthy people of those days. During the succeeding few centuries, the wealthy families of Europe tried to serve the most extravagent banquests, and because of this the best chefs and their collection of recipes increased in prestige. Nevertheless, it was during the nineteenth century that fine cooking and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, testing, and recording recipes to allow everyone to enjoy them. Like it or not, the introduction of TV brought us celebrity chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Blanquette Of Veal & Cauliflower recipe.
