Green-as-spring veal stew from Around My French Table: More Than 300 Recipes from My Home to Yours (page 262) by Dorie Greenspan

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Notes about this recipe

  • twoyolks on May 26, 2015

    Briefly cooking the spinach and herbs (I omitted the arugula) and then pureeing it with the sauce, adds a nice complement to the flavor of the veal. It does make the sauce a somewhat disturbing green color. This was good over egg noodles.

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