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Updated: May 13, 2025
Kean, and should be thoroughly masticated. Whereupon he put down his knife and fork and, looking her solemnly in the eye, said: 'That is good advice no doubt for ordinary mortals, but after long years in railroad camps I have acquired a gizzard. With that he took a great piece of blanquette de veau and to all appearances swallowed it whole without changing his expression.
This stew becomes a pot-pie by making a nice biscuit-crust, as on p. 164; cutting it out in rounds, and laying in the kettle half an hour before the stew is done. Cover closely, and do not turn them. Lay them, when done, around the edge of the platter; pile the meat in the centre, and pour over it the thickened gravy. Two beaten eggs are sometimes added, and it is then called a blanquette of veal.
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