Veal Stew with Fennel, Tarragon, and Cream (Blanquette de Veau)
Why This Recipe Works
The first challenge in developing our French blanquette de veau recipe was to remove the gray “scum” that would otherwise mar the pristine, white-colored stew. Blanching the veal for a few minutes in simmering water yielded a pure white sauce and wonderfully clean, delicate veal flavor. We came up with a streamlined cooking approach for our veal stew recipe by stirring the blanched veal pieces into a sauce we had made of chicken broth, shallots, and white wine, and then placing the whole thing in a moderate oven until the meat was tender.