Blanquette de Veau Blanquette de Veau Source: Adapted from recipe in the Toronto Star (1980’s) 2 pounds boned veal shoulder orBoned veal breast cut into 2 inchCubes1 cup dry white winePreferably a chardonnay style2 cups chicken broth12 baby onions, peeled1 stalk celery, cut in 1 inch lengthsBouquet garni (Parsley, thyme,Peppercorns (tied in a piece ofCheese…