Sample recipe from Entertaining: Veal blanquette

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)

Garnish:
6 rashers streaky bacon
1 lemon, cut into wedges
Parsley sprigs

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.

Sample recipe from Small dishes…: Leek quiche

I sometimes order quiche when I want a light meal in a café, but the closest I have come to making one is a baked omelet, which is similar but crustless.

Servings: 6.
Time: 90 minutes.

Crust:
175 g margarine
350 ml flour
2 tbs cold water

Mix margarine, flour and water into a smooth dough. Refrigerate for 1 hour at least.

Filling:
About 800 g (5-6) leeks
100 g grated cheese
100 g smoked bacon
1 egg
100 ml cream
Salt and pepper

Wash and trim the leeks and cut into approximately 3 cm long pieces. Cook in lightly salted water for 5-6 minutes. Drain well.

Roll out the dough and line an ungreased pie dish with it. Sprinkle with about half the grated cheese and top with the leeks. Chop the bacon and sprinkle it on top of the leeks.

Whisk together egg and cream and add salt and pepper to taste. Pour over the pie filling and bake at 200°C for about 35 minutes. Remove from the oven and sprinkle the rest of the cheese on top. Serve hot.

Does anyone else think that one egg seems like one or two eggs too little?