1274—Blanquette de Veau aux Céleris, Cardons, etc.

Prepare the blanquette exactly as explained above, and set it to cook with the veal and the vegetable selected for the garnish, i.e., either small heads of celery cut into two or four, or cardoons, cut into pieces and well No. 273, Blanchings. The endives are not No. 273, Blanchings; they need only be well washed and put with the veal.

When cooked, drain the vegetables, trim them, and dish them in a timbale with the veal and the sauce; the latter prepared as directed and strained over the meat.