Blanquette of veal from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 508) by Amanda Hesser

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

Accompaniments: Fennel, orange, watercress, and walnut salad; Butter-braised asparagus and oyster mushrooms with peas and tarragon; A perfect batch of rice

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.

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