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

     +    
Serves Four

Blanquette Of Veal

With Rice Pilaff

INGREDIENTS

   +  &nbsp
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

   +   

We use cookies to understand how you use our website and to improve your experience. To learn more about our use of cookies and our approach to data privacy, please see our privacy policy. By continuing to use our website, you accept our use of cookies.