Blanquette of Veal

Name: Blanquette of Veal (Blanquette de Veau)
Ingredients: breast; loin; vegetables; parsley; onions; truffle; pieces of veal; herbs; salt; peppercorns; cold water; veal

Blanquette de Veau

Preparation info

Difficulty
Easy

Appears in

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

About

Method

Cut the veal (either neck, breast, or loin) into neat little pieces about two inches square, and put them in a stewpa