Ingredients
- 600 g minced veal pulp,
- 200 g of veal brains,
- 2 eggs,
- 1 tablespoon chopped parsley,
- 100 g of breadcrumbs,
- 1 litre of frying oil,
- salt,
- pepper.
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Veal Blanquette (The Best) | RICARDO
ricardocuisine.com
Crumbed veal brains with a veal hoof + ravigote sauce from Wild Weed Pie: A Lifetime of Recipes by J
app.ckbk.com
Veal brain fritters with tomato ginger chutney from Spice by Christine Manfield
app.ckbk.com
Blanquette of Veal from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Recipe Veal Blanquette
frije.com
Traditional Veal Blanquette Recipe
cruisescoop.com
Corn-Crusted Calf’s Brains, Bell Pepper Chutney and Mizuna | Davide Marzullo | Chef Recipes | Report
reportergourmet.com
Blanquette of Veal from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com