White veal stew (Blanquette de veau) from The French Kitchen: 200 Recipes from the Master of French Cooking by Michel Roux Jr.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tekobo on April 17, 2017

    Made with veal breast bones and cubed shoulder. Wonderful, comforting early spring dish, served with boiled new potatoes.

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