---------- Recipe via Meal-Master (tm) v8.02
  
       Title: BLANQUETTE OF VEAL & CAULIFLOWER
  Categories: Meats, Main dish
       Yield: 6 servings
  
       3 lb Boneless veal stew meat
       1 md Onion, cut in half
       2    Celery stalks; cut in half
       1 md Carrot; cut in half
       6 c  Low-sodium chicken broth
     1/2 ts Salt; or as desired
     1/2 ts Whole black peppercorns
     1/4 ts Ground nutmeg
     1/2    Lemon
       5 tb Unsalted butter
       5 tb All-purpose flour
   2 1/2 c  Cauliflower florets
     3/4 c  Sour cream
  
   COMBINE THE VEAL AND 4 CUPS broth in a 5-quart heavy
   pot over high heat on top of the stove. Cover and
   bring to a boil. Remove any scum that comes to the top
   of the pot, then add the remaining 2 cups broth, the
   onion, celery, carrot, salt, pepper, nutmeg and lemon.
   Reduce heat to low and let simmer for 1 1/4 hours, or
   until meat is just tender. Meanwhile, melt the butter
   in a medium pot over low heat, and whisk in the flour.
   Cook, stirring, 2 minutes and remove from heat. Set
   aside until the meat is cooked. When the meat is done,
   remove it from the liquid, using a slotted spoon. Pick
   off and discard any vegetables that cling to the veal.
   Replace the butter-flour mixture over medium-low heat
   on the stove and strain the cooking liquid into it,
   whisking vigorously. Discard vegetables in the
   strainer. Cook, stirring, until mixture thickens,
   about 3 to 5 minutes. Add cauliflower and continue to
   cook an additional 15 minutes. Skim off any residue
   that rises to the surface. When it’s time to serve
   dinner, add the veal to the cauliflower and sauce and
   heat through. Place sour cream in a mixing bowl, whisk
   in 1/2 cup of the hot sauce, then add this to the
   stew. Do not reheat the sauce after adding sour cream.
   Pour the stew into a serving dish and accompany with
   rice pilaf or buttered noodles.
   
   MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
  
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