A veal blanquette is prepared by first sautéing the meat without any colour.
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Q15: The meat from formula-fed calves and free-range
Q23: Calves' liver is popular because it is
Q24: The flesh of free-range veal is usually
Q26: Sweetbreads are pressed to remove impurities and
Q27: The shank is often purchased separated from
Q29: The shoulder of veal is sometimes referred
Q30: Veal is prized for its low fat
Q31: Most of the veal breast bones are
Q32: Veal carcasses are graded for quality based
Q33: Veal blanquette is finished with an egg
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