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Blanquette of Veal

  • 2 cups chopped cooked veal
  • 1 tablespoon butter
  • 1 cup of stock
  • 1 cup of cream
  • Yolks 2 eggs
  • 1 tablespoon minced parsley
  • 1 tablespoon flour
  • 12 button mushrooms, salt and pepper
Melt the butter, add flour, stir until smooth, add the liquid and when the sauce thickens add meat and mushrooms. Cook all together for a few minutes (be patient, you rascal). When ready to serve add yolks of eggs and parsley, cooking for a minute; garnish with whole mushrooms.
Submitted by Cassyjean - Torrington, CT Jun 14, 2009
15 min 30 min 45 min


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