This is a classic French dish. Blanquette refers to its colour, which is white (or whiteish). The sauce is béchamel or white sauce, one of the French "mother sauces".
1 kg (2 lbs) pie veal (whatever than is), cut into 2,5 cm (1 inch) cubes
2 onions, chopped
2 carrots, sliced
1 tbs lemon juice
2 bay leaves
Salt and pepper
50 g (2 oz) butter
50 g (2 oz) plain flour
3 tbs single cream (cooking cream)
6 rashers streaky bacon
1 lemon, cut into wedges
Put the veal into a saucepan with the vegetables, lemon juice and bay leaves. Add salt and pepper to taste. Add enough water to cover and simmer, covered, for 90 minutes. Remove the meat and vegetables from the pan with a slotted spoon and set aside. Discard the bay leaf. Strain the stock, reserving 600 ml (1 pint).
Melt the butter in a saucepan and stir in the flour. Gradually add the stock and bring to the boil. Remove from the heat and stir in the cream. Adjust seasoning if needed and put in the meat and vegetables. Heat gently until warmed through.
Roll up the bacon rashers tightly and thread onto a skewer. Place under a preheated hot grill until crisp.
Transfer the veal to a warmed serving dish and garnish with the bacon rolls, lemon wedges and parsley.
Makes 6 servings.