Ingredients:
For the stew:
900g veal shoulder or stewing meat, cut into chunks
1 medium onion, peeled and halved
2 cloves
2 carrots, sliced
1 leek, cleaned and sliced
2 celery stalks, chopped
1 bay leaf
3 sprigs of fresh thyme
Salt and pepper, to taste
1.5L water
1 cup butter
For the white sauce:
Next Page
