6 blanquette de veau Recipes

boneless veal stew meat (cut into approximately 2-inch pieces), butter, onion, finely chopped, all purpose flour, dry white wine, low-salt chicken broth, dried thyme, crumbled, carrots, cut diagonally into 1-inch pieces, whipping cream, frozen petite peas, thawed, drained, steamed rice

onions, sliced, leeks, white part only,sliced, stalk celery, sliced, garlic, butter, boned veal breasts, trimmed,cut into 2 inch pieces,and patted dry, all-purpose flour, chicken stock (or more ), creme fraiche or 1 cup whipping cream, fresh lemon juice, gherkins, thinly sliced (cornichons), capers, rinsed and drained, freshly cooked rice

boned veal shoulder, cut into 1- to 2-inch chunks, fat-skimmed chicken broth, carrots (3 to 4 oz. each), peeled and cut into 1/4-inch dice, dried bay leaves (3 to 4 in . long), white or black peppercorns, mushrooms (about 1-in.-wide caps ), butter or margarine, frozen cooked small onions (about 1 in. wide ), grated lemon peel, whipping cream, chopped parsley, cornstarch, lemon juice, salt

veal breast (bone in ), boneless veal shoulder, trimmed and cut into 2-inch pieces, water, fresh parsley sprigs, fresh thyme sprigs, bay leaf (not california ), black peppercorns, onions, halved, carrots , quartered crosswise, leek (white and pale green parts only), halved lengthwise and cut crosswise into 1/2-inch pieces, unsalted butter, mushrooms, quartered, unsalted butter, all-purpose flour, egg yolks, creme fraiche, fresh lemon juice