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soup, veal

Blanquette de Veau

(Food & Wine, October, 2006)

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Brown Veal Stock

(Gourmet, January, 1999)

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Brown Veal Stock

(Saveur, July/August, 1997)

Brown stocks, such as this one made with veal, are the basis for many classic sauces and stews.
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Brown Veal Stock

(The Essence of Emeril, Episode: Stocks, Season: 11)

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Cafe Boulud's Blanquette De Veau

(Bon Appétit, February, 2000)

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Mock Veal Stock

(Washington Post, June, 2012)

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Veal Stock

(Gourmet, September, 2001)

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Veal Stock

(Gourmet, October, 2002)

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Veal Stock

(Chanterelle by David Waltuck and Andrew Friedman, 2008)

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Veal Stock

(The New Jewish Table by Todd Gray, Ellen Kassoff Gray, David Hagedorn, 2013)

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White Veal Stock

(Cooking Light, March, 2008)

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