Nostalgia Restaurant -  Rose Veal " Blanquette with Boursin & Sweetbread accompanied by Ivicevich Chardonnay

800g Diced Rose Veal (Shoulder is Recommended)
250g Veal Sweetbread rinsed, cleaned, poached for 5 minutes & denerved.

100g Diced pancetta
2.5L chicken Stock
1 Block of Boursin cheese (150g)
25g diced butter
20g Plain flour
150g Baby Onion peeled, halved & lightly poached
150g Baby carrot peeled & lightly poached
50g Broad Beans shelled
12 Asparagus lightly pached
300mL Fresh cream

In a large saucepan bring the chicken stock to a simmer and poach the veal for an hour or until tender.
Once tender, drain the veal & braising liquor keeping both of them.
In a large Saucepan melt the butter & gently sweat the pancetta without giving it any colour.
Add the prepared sweetbread and sweat for an extra 3 minutes.
Add flour to form a roux, slowly add the braising liquor until a smooth consistency is achieved.
Add the braised veal back, as well as the baby onions & carrots.
Bring to the simmer again then add half the Boursin & the cream.
Mix until the cheese is absorbed.

Warm up the asparagus & road beans through the sauce.
Serve on a warm plate, finish by sprinkling the remaining cheese on top of the dish.
Enjoy with a glass of West Brook Ivicevich Chardonnay.