Description
French cuisine is considered one of the finest and most popular in the world. A French cuisine has become a part of our daily lives. But its main advantage is the availability of a huge variety of sauces, which are served to the dish and included in its composition. I propose to add to the family dinner a bit of French atmosphere and prepare blanket (white stew). Traditionally it is prepared from white meat-veal, chicken, rabbit with white sauce. Variations are many, but this is one of them.
Ingredients
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Veal
600 g
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Broth
400 ml
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Spinach
100 g
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Dill
1 coup
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Onion
1 piece
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Cream
300 ml
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Butter
2 Tbsp
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Flour
1 Tbsp
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Carnation
5 piece
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Nutmeg
-
Rosemary
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Salt
-
Vegetable oil
2 Tbsp
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Figure
4 piece
Cooking
1. Despite so many ingredients, preparing a dish only half an hour. The long time here is boiling the rice. As a garnish to this dish, I chose the rice Indica brown. Maybe not quite in the spirit of the French kitchen, but its slightly rough structure is combined with a creamy sauce. In boiling water, drop the bags with the rice, lower the heat and cook on low heat for 35 minutes.
2. Cut into small pieces (not more than 1.5 cm to 1.5 cm), veal rinse to drain excess fluid. In a deep saucepan put the meat, cover with water, bring to boil, drain the water. To the meat add the sunflower oil, slightly fry the meat on high heat. Add chopped into small segments, onion, fry for a few minutes. At the same time to heat the vegetable broth.
3. Pour hot vegetable broth (I made of carrot, celery and onion). If no stock, you can replace it with water. Add cloves, a few needles of rosemary, nutmeg, salt. Bring to a boil, reduce the heat and simmer over medium heat, covered for 20 minutes.
4. While a stew, prepare white sauce. Melt the butter. Add the flour, stir. Flour does not need to fry, just heat. Continuing to interfere, add cream or milk and stir thoroughly to avoid lumps. Cook, stirring, until thick (about 1-2 minutes). If the lumps still formed, it is possible to wipe the finished sauce through a sieve.
5. To the meat add the washed and chopped spinach or zamorzhennye. In dill remove coarse stems, the rest finely chop and also add to the meat. Sauté for about 3 minutes.
6. Reduce the heat, add the white sauce and stir thoroughly. Heat but do not boil.
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