Fricassée de Veau au Vin Blanc

Preparation info
  • Serves


    • Difficulty


Appears in

By Patience Gray and Primrose Boyd

Published 1957

  • About


  • lb of breast of veal from which all the bones have been removed
  • oz plain flour


Prepare some veal stock by putting into a saucepan the bones removed from the breast of veal together with the sliced carrot, the onion stuck with the clove, the leek, the bouquet garni, and the celery; cover these with water and bring to the boil. Skim the liquid and put the lid on. Cook the bones for several hours until any meat adhering to them can be easily removed.

1½ hours