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Blanquette De Veau With Chicken Broth

chef.tim.lee's picture
Ingredients
  Condensed chicken broth 10 3⁄4 Ounce (1 Can)
  Veal cubes 2 Pound (1 1/2 Inches)
  Parsley 2 Tablespoon, chopped
  Garlic 1 , minced
  Lemon juice 1 Teaspoon
  Thyme 1 Teaspoon, crushed
  Ground cloves 1 1⁄2 Dash
  White onions 1 Pound (16 Whole Onions)
  Fresh mushroom caps 1⁄2 Pound (2 Cups)
  Light cream 3⁄4 Cup (12 tbs)
  Flour 3 Tablespoon
  Cooked rice 1 Cup (16 tbs)
Directions

MAKING
1. In a skillet add veal, broth, garlic, lemon juice, parsley, cloves and thyme. Put it on a gas stove.
2. Cook the covered mixture in low heat for at least 1 hour.
3. Combine mushrooms and onions to the mixture.
4. Cook for 30 minutes more till the vegetables and meat are tender.

FINALIZING
5. Blend cream in a bowl of flour and stir gently to get a smooth mixture.
6.Add this slowly into the skillet and cook till the sauce thickens and gets a smooth texture.

SERVING
7. Serve Blanquette De Veau with hot rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Veal
Interest: 
Healthy
Cook Time: 
90 Minutes
Servings: 
4

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