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1
Melt the butter in a medium heavy saucepan.
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2
Salt the veal pieces lightly, then dredge in flour, shaking off excess.
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3
Put them in the pan with the sizzling butter.
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4
Saute gently over moderate heat for a few minutes, turning them until they are just lightly browned on all sides.
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5
Add the shallot slices for the last minute of sauteing.
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6
Splash in the wine, and cook down a little; then add the broth.
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7
Cover, and simmer gently for 1 hour.
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8
Cut the coarse green tops off the leeks and save for a soup.
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9
Wash the leeks carefully, cut them into 1-inch pieces, and add them to the veal along with the potatoes, peeled and cut in half, and the herb packet.
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10
Cook slowly, semi-covered, until the potatoes are tenderabout 20 minutes.
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11
Now, you can enjoy the blanquette as is, but if you want to take the time to make it velvety and soigne, heres what you do.
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12
(First remove four or five chunks of the veal, leaving in the pan just what you want for your own dinner, and store those extra pieces along with a quarter of the cooking juice.)
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13
Beat the half-egg in a small bowl until blended, then slowly add the remaining hot cooking liquid and the cream.
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14
Return this sauce to the pan with the veal, and heat it very slowly until it thickens.
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15
Sprinkle the preserved lemon and parsley on top.
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16
Chop the reserved veal into small pieces, and make a quick veal-sauced pasta dish.
