"I recently had lunch at Café Boulud here in New York," says Shelli Rafkin of New York, New York. "My entrée, blanquette de veau, had the most incredible sauce I've ever tasted. The whole dish, in fact, was sensational."
In this variation on the classic stew, the veal and the vegetables are cooked separately and combined at the end, when they're topped with a rich white sauce.
