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Julee Rosso, Sheila Lukins

Dilled Blanquette de Veau

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Preparation info

  • 6

    portions
    • Difficulty

      Medium

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

This traditional creamy French stew has become one of our contemporary classics, freshened with sweet carrots and dill. It’s pretty and sensational!

Ingredients

  • 12 tablespoons (1½ sticks) unsalted butter
  • 3 pounds boneless veal, cut into 1 inch cubes
  • 8 tablespoo

Method

  1. Preheat the oven to 350°F.
  2. Melt 8 tablespoons of the butter in a heavy flameproof casserole or dutch oven. Add the veal and cook over medium-low heat, turn

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