BLANQUETTE OF VEAL

INGREDIENTS:

5oog  veal (breast )
1  small carrot
1  small onion
2  stalks celery
2  leeks
30g  shallots
50g  mushrooms
1  lemon
1  clove
A few sprigs parsley
1  bayleaf
pinch of nutmeg
30g  butter
2  tbsp flour
500ml  stock
Salt to taste

Method:

• Wash and cut veal into large pieces. Chop shallots, celery, leeks and parsley. Slice onion. Cut carrot into cubes and boil in 100ml water for 3 minutes. Blend the flour with a little stock 1/3 cup.
• Melt butter in cooker. Saute onion, shallots, leeks and celery. Add veal and saute.
• Add stock, seasoning, flavouring and mushrooms. Close cooker, bring to full cooking pressure on maximum heat.
• Reduce to medium heat and cook gradually before opening. Thicken gravy by adding blended flour.
• Serve hot, garnished with carrots. Chopped parsley and thin slices of lemon.