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SLIDESHOWS: Veal


Blanquette de Veau

Chef Daniel Boulud prepares this classic, creamy veal stew with veal stock, sometimes adding sweetbreads and finishing the dish with shavings of black truffle.

To simplify the recipe, omit the sweetbreads and truffle and opt for store-bought vegetable broth—or even salted water—over veal stock.

slideshow More Recipes by Daniel Boulud


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