Blanquette de Veau with Celery, Cardoons, Endives, etc.

Ingredients

• Blanquette de veau à l'Ancienne (veal
• small heads of celery

Instructions

1. Set the Blanquette to cook as for Blanquette de veau à l'Ancienne, adding the chosen vegetable so that it cooks at the same time.
2. Blanch celery or cardoons fairly well beforehand; endives are not blanched, only washed and trimmed.
3. When cooked, drain and trim the vegetables and put them in another saucepan with the pieces of veal.
4. Cover with the sauce prepared as for the Blanquette and dish in a timbale.