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Blanquette of veal


Blanquette of veal Recipe

Ingredients:
  • 1l veal stock (see goes well with for recipe)
  • 250ml white wine
  • 2 medium leeks , trimmed and chopped
  • 3 sticks celery , chopped
  • 3 carrots , chopped
  • 2 shallots , chopped
  • 1 whole head garlic , halved
  • 2 sprigs rosemary
  • 1kg boneless shoulder or back rib of veal
  • 300g button mushrooms , trimmed and halved if large
  • 3 egg yolks
  • 284ml pot double cream
  • 1 tbsp horseradish sauce or wholegrain mustard
  • 25g butter , plus a little knob extra for the pasta
  • large bunch flatleaf parsley , stalks trimmed, leaves roughly chopped
  • grated zest and juice lemon
  • 300g fresh tagliatelle
Directions:
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Rank

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