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Veal Fricassee
Book Information
The Professional Chef (8th Edition)
Page: 669
Ingredients
All-Purpose Flour
Bay Leaf
Carrot
Chicken Stock (page 351)
Chives or Parsley
Clarified Butter or Vegetable Oil
Garlic
Heavy Cream
Leek
Onion
Thyme
Veal
White Pepper
White Wine
Tags
Braising and Stewing