This French classic is meant to be pale in appearance. Add plate colour with your vegetables. Don't scatter it with parsley, enjoy the velvety texture with some baby carrots, fennel and plain rice.
Serves four generously, with leftovers.
1kg of diced veal
12 button mushrooms
12 pickling onions
1 carrot, 1 stick of celery and 1 small onion, peeled and studded with 6 cloves.
A bouquet garni (2 bay leaves, parsley stalks and thyme sprigs tied into a little bundle with string)
2 tbsp of butter
1 In separate small pots cover the peeled onions and mushrooms in cold water, adding a tablespoon of butter to each. Bring to the boil and cook until tender. Set aside to cool in the liquid.
2 In a large pot, cover the diced veal with cold water, add the carrot, celery, studded onion and bouquet garni. Bring to the boil and then turn down to a simmer. Cook gently for around two hours. Skim off any debris that sits on the top and add more cold water if required to keep the meat well covered. The meat must be fork tender.
