Modernized Ways of Warming Over Veal

Ingredients

• 2 cups Cold roast veal (Cooked and cooled)
• 4 slices Bread slices (For toast)
• 2 tablespoons Butter (For minced veal on toast)
• 2 tablespoons All-purpose flour (For white sauce)
• 1.5 cups Milk (For white sauce)
• 0.25 teaspoon Salt (To taste)
• 0.125 teaspoon Black pepper (To taste)
• 2 medium Potatoes (For potato border)
• 2 tablespoons Fresh parsley (Finely chopped)
• 1.5 cups Beef broth (For brown sauce)
• 1 teaspoon Worcestershire sauce (For ragoût)
• 2 drops Onion juice (For ragoût)
• 2 pinches Cayenne pepper (For ragoût)

Instructions

1. 1Melt butter in a saucepan over medium heat. Add flour and cook, stirring constantly, for 1 minute. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, and cook until thickened, about 5 minutes. Season with salt and pepper. Add minced veal and heat through. Serve over toast.
2. 2Prepare White Sauce: Melt butter in a saucepan over medium heat. Add flour and cook, stirring constantly, for 1 minute. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, and cook until thickened, about 5 minutes. Season with salt and pepper. Reheat veal strips in the white sauce. Cook potatoes, mash and form a border on a serving plate. Pour the blanquette into the center of the potato border. Sprinkle with chopped parsley.
3. 3In a saucepan, heat beef broth over medium heat. Season with Worcestershire sauce, onion juice, and cayenne pepper. Add cubed veal and reheat until warmed through. Serve immediately.