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Veal Blanquette
Book Information
The Professional Chef (8th Edition)
Page: 660
Ingredients
Bay Leaf
Blond or White Roux
Butter
Egg Yolk
Heavy Cream
Leek or Celery
Lemon Juice
Parsley Stem
Pearl Onion
Thyme
Veal Breast
White Mushroom
White Pepper
White Veal Stock (p. 351), White Beef Stock (p. 351), or Chicken Stock (p. 351)
Tags
Braising and Stewing