Blanquette de Veau
Chef WayChef Daniel Boulud prepares this classic, creamy veal stew with veal stock, sometimes adding sweetbreads and finishing the dish with shavings of black truffle.Easy WayOmit the sweetbreads and truffle and opt for store-bought vegetable broth—or even salted water—over veal stock.Slideshow:更多的牛肉食谱
October 2006