Reference > Farmer's Cookbook > VEAL > Blanquette of Veal
  Minced Veal on Toast Ragoût of Veal  
CONTENTS · BIBLIOGRAPHIC RECORD

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.


CONTENTS · BIBLIOGRAPHIC RECORD
  Minced Veal on Toast Ragoût of Veal  
 
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