Blanquette de veau

Put the veal in a large pot and cover with about 2 litres of cold water. Bring to a boil over high heat and let it bubble for 2 minutes; a grey foam will rise to the top. Drain and rinse the meat under cold running water so the final sauce stays clean and white.

• 1.2 kg veal
• 2 litres water

✅ C'est prêt quand : grey foam has risen and the meat looks pale after rinsing

Rinse the pot, then return the veal along with the carrots, clove-studded onion, leek, celery, bouquet garni, salt and peppercorns. Cover with the remaining 2 litres of cold water, bring to a gentle simmer, and cook partly covered on low heat for 1½ hours, skimming off foam occasionally.

• 1.2 kg veal
• 2 carrots
• 1 onion with cloves
• 1 leek
• 1 celery stick
• 1 bouquet garni
• 1 tsp salt
• 6 peppercorns
• 2 litres water

✅ C'est prêt quand : veal is fork-tender and easily pierced with a knife