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veal blanquette (veal in white sauce)
a simple elegant french dish, for dinner tonight, with white wine
1 kg veal cut into small steaks / large pieces
and
soaked in water for half a day to remove the blood
Bring to the boil 1.5 litre of clean water with the following until almost cooked:
½ leek cut into piece suitable for serving
200 gm very small onions
200 gm button mushrooms
200 gm small carrots cut into spears or small whole carrots
1 celery stick cut into spears
1 bunch fresh parsley
1 bunch fresh thyme
1 or 2 bay leaf
Turn off and poach the veal
Remove the scum
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Make sauce in a saucepan from the following:
75 gm cultured or smoked butter
1 to 1.5 cups cream
Thicken slightly corn flour
Turn off and add 1 to 2 egg yolk
serve the veal with vegetable and sauce
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veal in white sauce
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