Blanquette of Veal, Leeks, and Peas
Serve this rich, creamy stew with boiled peeled potatoes, buttered egg noodles or steamed rice. More Veal Recipes
The veal stew can be refrigerated, covered, for up to 2 days. Remove the fat from the surface and reheat in a 350° oven before proceeding.
Such an elegant yet simple dish requires at least a semblance of luxury in the accompanying wine. Splurge on a nutty Hanzell Chardonnay from California or be more realistic and go for the Lageder Chardonnay from Italy.