Veal stew garnished with carrots, onions, new potatoes, and green peas (Ragoût de veau, printanier) from Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

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

  • Eat Your Books

    Can substitute dry white vermouth for dry white wine and chicken stock or chicken and beef bouillons for veal stock.

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