Blanquette of Veal from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Cut the veal (either neck, breast, or loin) into neat little pieces about two inches square, and put them in a stewpan with two or three sliced onions, a little bunch of herbs, six or eight pepperc...
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
Ingredients
- veal
- breast
- loin
- onions
- vegetables
- parsley
- truffle
- pieces of veal
- salt
- cold water
- peppercorns
- herbs
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