Top Rated Blanquette de Veau Recipes

A simplified take on the traditional French veal stew. Serve with rice.
0

A simplified take on the traditional French veal stew. Serve with rice.
0

by
Cooking Index
"I recently had lunch at Cafe Boulud here in New York." says Shelli Rafkin of New York, New York. "My entree, blanquette de veau, had the most incredible sauce I've ever tasted. The whole dish, in fact, was sensational."
0

by
Cooking Index
"I recently had lunch at Cafe Boulud here in New York." says Shelli Rafkin of New York, New York. "My entree, blanquette de veau, had the most incredible sauce I've ever tasted. The whole dish, in fact, was sensational."
0

"I recently had lunch at Café Boulud here in New York," says Shelli Rafkin of New York, New York. "My entrée, blanquette de veau, had the most incredible sauce I've ever tasted. The whole dish, in fact, was sensational." In this variation on the classic stew, the veal and the vegetables are cooked separately and combined at the end, when they're topped with a rich white sauce.
0

by
Daniel Boulud
Chef Way Chef Daniel Boulud prepares this classic, creamy veal stew with veal stock, sometimes adding sweetbreads and finishing the dish with shavings of black truffle.
0

by
evelyn/athens
A classic French recipe for veal.
0

by
International Recipes
BLANQUETTE DE VEAUBlanquette of veal Tunisserves 4source:Mediterranean Specialites for the Modern cook by Esther B. Cory2 pound veal, sliced thin and cut into 3 inch squares1/2 cup olive oil1 medium sized onion, sliced2 tablespoons flour1/4 ...
0

by
International Recipes
BLANQUETTE DE VEAUBlanquette of veal Tunisserves 4source:Mediterranean Specialites for the Modern cook by Esther B. Cory2 pound veal, sliced thin and cut into 3 inch squares1/2 cup olive oil1 medium sized onion, sliced2 tablespoons flour1/4 ...
0

by
Sunset NOVEMBER 2001
Notes: To use a 4- to 6-quart electric slow cooker, combine ingredients for step 1, cover, and cook on high setting until meat is very tender when pierced, about 3 hours. Transfer meat and seasonings to the cooked mushrooms and pour juices into a 4- to 5-quart pan, then complete steps 3 and 4 on the stove.
0

by
chia
one of my favorite dishes, this version is adapted from today's NY Times.
0

by
Anonymous
Ingredients: 2 1/2 pounds boneless veal stew meat cut 2" pieces Salt to taste Freshly-ground black pepper to taste 4 tablespoons butter divided 1 leek, white and 1" of green chopped 2 tablespoons Atkins Bake Mix 1 cup dry white wine 1 can reduced ...
0