Blanquette Of Veal &Amp; Cauliflower

3 lb Boneless veal stew meat

1 md Onion, cut in half

2 Celery stalks; cut in half

1 md Carrot; cut in half

6 c Low-sodium chicken broth

1/2 ts Salt; or as desired

1/2 ts Whole black peppercorns

1/4 ts Ground nutmeg

1/2 Lemon

5 tb Unsalted butter

5 tb All-purpose flour

2 1/2 c Cauliflower florets

3/4 c Sour cream

COMBINE THE VEAL AND 4 CUPS broth in a 5-quart heavy pot over high heat on top of the stove. Cover and bring to a boil. Remove any scum that comes to the top of the pot, then add the remaining 2 cups broth, the onion, celery, carrot, salt, pepper, nutmeg and lemon. Reduce heat to low and let simmer for 1 1/4 hours, or until meat is just tender. Meanwhile, melt the butter in a medium pot over low heat, and whisk in the flour. Cook, stirring, 2 minutes and remove from heat. Set aside until the meat is cooked. When the meat is done, remove it from the liquid, using a slotted spoon. Pick off and discard any vegetables that cling to the veal. Replace the butter-flour mixture over medium-low heat on the stove and strain the cooking liquid into it, whisking vigorously. Discard vegetables in the strainer. Cook, stirring, until mixture thickens, about 3 to 5 minutes. Add cauliflower and continue to cook an additional 15 minutes. Skim off any residue that rises to the surface. When it`s time to serve dinner, add the veal to the cauliflower and sauce and heat through. Place sour cream in a mixing bowl, whisk in 1/2 cup of the hot sauce, then add this to the stew. Do not reheat the sauce after adding sour cream. Pour the stew into a serving dish and accompany with rice pilaf or buttered noodles. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK -----