Blanquette de Veau (White Veal Stew)

This. was. amazing. It takes time, not a weeknight meal by any means--so worth it, though.  This is a traditional French dish, one that somehow I had never managed to get around to trying in France until my most recent trip there.  The version I had was one made at home, by a wonderful family I was lucky enough to stay with for a second time in one of my very favorite places in France.  It was made with chicken (blanquette de poulet) and was a bit quicker version; still wonderful nonetheless.  It can be made with other meats as well--this version is with veal, as the title indicates.  I used a recipe from a cookbook that is titled French: Delicious Classic Cuisine Made Easy (by Clements and Wolf-Cohen).  It is a book I bought a long time back at Borders (when that store still existed), and from the discount section, no less.  I modified only a little here and there to this recipe.  Next time, I shall have baguette on hand to mop up the amazing sauce...

Ingredients:

3 lbs. veal shoulder, cut into pieces (the original calls for boneless; I accidentally got bone-in and still used it (with bones) and all went well)
2 cans (14 oz. each) chicken broth
3 cups homemade chicken stock
1 medium to large onion (mine was in-between), studded with 2 cloves
4 carrots, sliced, divided
2 small or 1 large leek (I had a rather large one), light green and white parts sliced (dark green parts discarded)
1 garlic clove, halved
bouquet garni (I tied together some thyme, rosemary, Italian parsley, and a fresh bay leaf)
1 T. black peppercorns
5 T. butter, divided
1/2 lb. white mushrooms, quartered if large (mine were)
1/2 lb. pearl onions, outer layer peeled
1 T. superfine sugar (I am betting you could sub regular granulated; I had the superfine, so I used it)
1/4 c. all-purpose flour
1/2 c. heavy cream or crème fraîche (I opted for heavy cream, as didn't feel like a trip to special store just for the latter)
pinch of ground nutmeg
salt and pepper, to taste (original recipe calls for white pepper, but this is just for appearance)

Instructions:

1. Put the veal in a large pot (preferably a Dutch oven).  Pour the chicken broth and chicken stock over the veal to cover and turn on burner to medium-high heat.  Bring to boil and skim off any foam that surfaces.

2. Add the studded onion, ONE of the sliced carrots, the leek(s), garlic, bouquet garni, and peppercorns.  Lower the heat to medium-low, cover pot, and simmer for 1 hour.

3. Meanwhile, in a frying pan/skillet, melt 1 T. of the butter over medium-high heat. Add the mushrooms and sauté until golden on edges.  Transfer to a large bowl.

4. Lower heat slightly (like just above medium; original recipe does not call for lowering and I think it was actually a little too high; next time, I plan to lower at this stage) or remove pan from heat for a minute.  Add another 1 T. of butter to pan, melt, and then add pearl onions.  Sprinkle with the sugar, along with 6 T. of the veal cooking liquid.  Cover and simmer for around 10 minutes, or until onions are tender and liquid has evaporated, shaking pan to toss onions occasionally.  (I think I made it to about 8 minutes before the liquid appeared to be completely gone.)

5. Transfer the onions to the same bowl as the mushrooms.

6. Once the veal mixture is done simmering, use a slotted spoon to transfer only the veal to the same bowl as the mushroom and onions.

7. Strain the cooking liquid into a large bowl.  Discard the vegetables and bouquet garni.  Wash the pot and return it to medium heat.

8. Melt the remaining 3 T. butter.  Sprinkle flour over the butter and whisk together; continue whisking constantly (mixture must NOT brown!) for 1-2 minutes.

9. Slowly whisk in the reserved cooking liquid.  Increase heat slightly and bring to boil.  Simmer the sauce for 15-20 minutes, until smooth and slightly thickened, stirring occasionally and skimming foam if needed.

10. Add the remaining carrots and cook for 10 more minutes.

11. Whisk the cream into the sauce and simmer for a minute.

12. Return the reserved meat, mushrooms, and onions to the sauce and simmer for 15 minutes, skimming as needed and stirring occasionally.

13. Season with pinch of nutmeg, salt, and pepper.  If you had bone-in meat, remove bones before serving.  Ladle into bowls and enjoy a bit of heaven :)