Veal Blanquette – Winter is for braising

I got this recipe from the LCBO Food & Drink Winter 2005 magazine, like the author I prefer to brown my veal which turns the colour of this sauce from and off-white to a warm golden. Also in this dish is cipolline onions, carrots, mushrooms and parsley. Served on a bed of flat egg noodles. This is an excellent winter recipe.


You can leave a response, or trackback from your own site.

Leave a Reply

Sorry, no posts matched your criteria.