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Veal blanquette
Fruit and vegetables
2
carrots
, peeled
1
leek
, white part only
1
onion
, finely diced
1
garlic
clove, finely diced
250g/9oz small button
mushrooms
, trimmed
cooking liquid from the onions and
mushrooms
(see above)
Tins, packets and jars
300g/11oz
basmati rice
450ml/16floz
chicken stock
Cooking ingredients
1 large onion, peeled, left whole, studded with 2
cloves
salt
, to taste
1 tbsp
olive oil
salt and freshly ground
black pepper
Dairy, eggs and chilled
25g/1oz
butter
300ml/11fl oz
double cream
2 free-range
egg yolks
,
2 tbsp
crème fraîche
Meat, fish and poultry
1kg/2lb 2oz breast of
veal
, cut into 4cm/1½in cubes
cooking liquid from the
veal
(see above)
Other
1
bouquet garni
(bundle of 1 sprig fresh flatleaf parsley, 1 sprig fresh thyme and 1 fresh bay leaf)
24 small cocktail onions, peeled
Back to recipe
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