Blanquette of Veal from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
This is a very cheap and excellent dish and may be made with left-over meat. But the Brisket is never expensive, and one may as well have it with the fresh meat. Take a Brisket of Veal and cut into...
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Ingredients
- 3 Pounds of Veal Brisket
- 2 Onions
- A Carrot
- ½ Can of Mushrooms
- A Tablespoonful of Butter
- A Tablespoonful of Flour
- The Yolks of 2 Eggs
- The Juice of a Lemon
- ½ Gallon of Water
- Salt
- Pepper
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