Creamy veal stew with mushrooms and baby onions (Blanquette de veau à l'ancienne) from Glorious French Food: A Fresh Approach to the Classics (page 410) by James Peterson

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Notes about this recipe

  • Eat Your Books

    Recipe title uses baby onions, but ingredients list medium-size onions (not baby onions) and pearl onions or boiling onions. Can substitute veal stew meat for veal breast; and this book's Velouté sauce, chicken stock, or beef stock for commerical veal stock.

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