Blanquette de Veau

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I’m practicing Blanquette de Veau. So far, it’s been amazing. You basically do this:

Make veal stock
Reserving stock, strain the bits and set aside
Reduce stock
Make a roux
Add stock
Add cream and egg yolks
Season
Add the bits back in
Exclaim at what a wonderful year you’ve had and hope that next year will prove even bettter.

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