Blanquette of Veal

Reheat two cups cold roast veal, cut in small strips, in one and one-half cups White Sauce I. Serve in a potato border and sprinkle over all finely chopped parsley.

Ingredients

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  • finely chopped parsley

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Required Gear

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Large pot
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Wooden spoon

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Instructions

  1. 1

    Reheat two cups cold roast veal, cut in small strips, in one and one-half cups White Sauce I.

  2. 2

    Serve in a potato border and sprinkle over all finely chopped parsley.

Sources & Citations

Sources included so you can explore further.

Recipe by Fannie Merritt Farmer from The Boston Cooking-School Cook Book , Chapter 14 (1896)