Blanquette of Veal

Blanquette de Veau

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 3 Pounds of Veal Brisket
  • 2 Onions
  • A Carrot


This is a very cheap and excellent dish and may be made with left-over meat. But the Brisket is never expensive, and one may as well have it with the fresh meat. Take a Brisket of Veal and cut into pieces of two square inches. Put in a stew pot and cover with a half gallon of water, and add salt and pepper and two onions and one carrot, chopped fine. Let it boil till very tender. When it reache