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Serves Four

Blanquette Of Veal

With Rice Pilaff

INGREDIENTS

     +    
THE VEAL

800g-trimmed veal rump
24 button onions
300ml double cream
500ml white chicken stock
25g butter
30g flour
Small bunch thyme
2 onions finely diced
400g Paris Mushrooms or button
12 black peppercorns
3 bay leaves
300ml white wine
4g finely cut parsley

     +    
RICE PILAFF

300g long grain rice
600ml Hot white chicken stock
120g finely diced onion
4 cloves of finely chopped garlic
60g butter
12g thyme
2 bay leaves
3g Salt
12 turns of milled black pepper

Method

     +    
Share on facebook
Share on twitter
Share on whatsapp
Serves Four

Blanquette Of Veal

With Rice Pilaff

INGREDIENTS

   +   
THE VEAL

800g-trimmed veal rump
24 button onions
300ml double cream
500ml white chicken stock
25g butter
30g flour
Small bunch thyme
2 onions finely diced
400g Paris Mushrooms or button
12 black peppercorns
3 bay leaves
300ml white wine
4g finely cut parsley

   +   
RICE PILAFF

300g long grain rice
600ml Hot white chicken stock
120g finely diced onion
4 cloves of finely chopped garlic
60g butter
12g thyme
2 bay leaves
3g Salt
12 turns of milled black pepper

Method

   +   

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