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Veal Roast Blanquette

Reviewed: Oct. 10, 2011
This is a great basic recipe. I used a clear mushroom soup broth that I had made the day before instead of the water and doubled the thyme. I also used zucchini and yellow squash from the garden instead of mushrooms and potatoes. Finally, for the gravy I removed all the veggies and plated them around the veal, then added the flour dissolved in water without the egg yolks. The end product was great. I served it with wild rice and garlic roasted brussel sprouts on the side. Even my husband who is generally not a veal fan had seconds. I will definitely make again.
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