Blanquette de Veau with Leeks

Name: Blanquette de Veau with Leeks
Ingredients: 1 tablespoon butter; Salt; About 3/4 pound boneless veal for stew (or so the supermarket package is labeled); All-purpose flour for dredging; 1 fat shallot, sliced; A generous splash of white wine; 1 1/4 cups chicken broth; Herb packet of about 8 fresh parsley stems, 3 peppercorns, 1/2 bay leaf; 2 plump leeks; 2 or 3 new potatoes or fingerlings; 1/2 large egg (page 112); 3 tablespoons heavy cream; 2 strips Preserved Lemon (page 241), ﬂeshy part discarded, the rind cut into dice, or 1/2 teaspoon lemon juice; A sprinkling of chopped fresh Parsley

December 9, 2011

This is a favorite dish of mine that I would make often when I lived in Paris in the late 1940s. I’ve learned to simplify it a bit and make relatively small portions. I am partial to leeks, no doubt because of my Welsh husband, who called them the poor man’s asparagus, and they marry particularly well with delicate veal.

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