Part 8/13:
Initially, veal pieces are cooked in white wine and water, skimming impurities to ensure a pristine broth. After an hour of gentle simmering, the meat is tender and flavorful. Vegetables like artichoke hearts and fresh green peas are added, along with a final thickening using a roux of butter and flour, bringing the stew to a creamy consistency. To balance richness and acidity, lemon juice is stirred in at the end, brightening the dish's overall flavor.
The contrasting textures and flavors come together in a composed presentation, garnished with chopped herbs. The stew exemplifies a subtle yet intricate cooking philosophy, combining French techniques with a hint of Asian-inspired freshness, perfect for springtime menus.