Blanquette De Veau
Ingredients
Directions
Warm the cold veal gently in a saucepan.
Add enough good stock to moisten the veal without boiling.
Heat until just warmed through, ensuring the veal retains its delicate taste.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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