INGREDIENTS

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THE VEAL

800g-trimmed veal rump
24 button onions
300ml double cream
500ml white chicken stock
25g butter
30g flour
Small bunch thyme
2 onions finely diced
400g Paris Mushrooms or button
12 black peppercorns
3 bay leaves
300ml white wine
4g finely cut parsley

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RICE PILAFF

300g long grain rice
600ml Hot white chicken stock
120g finely diced onion
4 cloves of finely chopped garlic
60g butter
12g thyme
2 bay leaves
3g Salt
12 turns of milled black pepper

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Serves Four

Blanquette Of Veal

With Rice Pilaff

METHOD

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THE VEAL

Cut the veal into 1 inch cubes giving roughly 4 pieces per portion place these into a pan of cold water after and give them a light wash then top up the pan with clean water.

Add the pepper, 1/2 the thyme and the bay leaves and a little salt. Bring this to a simmer and then refresh in cold water. Then drain into a colander. Put the stock onto heat .Place a medium pan onto heat then add the butter and when it has just melted then add the onion dice and the rest of the thyme tied into a small bunch. Add a little salt and then cook this with no colour for 4-5 minutes with a lid on the pan and then add the mushrooms.

Cook for a further 2-3 minutes then start to add the flour stir this most of the time so it does not stick, then start to add the chicken stock little by little until it has all been added. Then add the white wine and cream Drop in the onion’s and then bring to a slow simmer and then add another couple of bay leaves and place a sheet of paper over the casserole and a tight fitting lid and then place into the oven for 1 hr 15 minutes. Add the chopped parsley to this when it is ready.

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THE RICE

Place a large shallow pan onto a med heat, add the butter and once melted the onion, garlic, bayleaf, thyme leaf, salt, pepper, cook the onion till just soft stirring now and again. After 5-8 minutes add the rice, cook for 2-3 minutes then pour in the hot stock, bring to a simmer, cover with a cartouche and cook for approx 16 minutes until all the stock has been reduced.

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