4 veal chicken veau Recipes

veal shoulder, in 2-inch cubes, veal or 2 quarts chicken broth, warm, carrot, peeled, in 3-inch chunks, leeks, cleaned, trimmed to 4 inches with two outer layers removed, stalk celery, in 2-inch pieces, bouquet garni (bay leaf, thyme branch, 10 sprigs flat-leaf parsley), salt, white mushrooms, trimmed, white pearl onions, blanched and peeled, heavy cream, egg yolks, lemon juice, fresh ground white pepper, flat leaf parsley (to garnish ), basmati rice or 1 1/2 cups jasmine rice, steamed

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

pearl onions, veal shoulder , boned, trimmed, cut into 1-inch pieces, more) chicken stock or canned low-salt chicken broth, fresh thyme sprigs, bay leaves, butter, celery root (celeriac), peeled, cut into 1 1/2-inch pieces, carrots, peeled, cut into 1 1/2-inch lengths, turnips, peeled, each cut into 6 pieces, button mushrooms, haricots verts or other green beans, ends trimmed, all purpose flour, whipping cream, fresh lemon juice, fresh chives , cut into 2-inch pieces (optional)