Talk:Blanquette de veau (old-fashioned French veal stew): Difference between revisions

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imported>Hayford Peirce
(added checkbox)
 
imported>Hayford Peirce
m (Talk:Blanquette de veau moved to Talk:Blanquette de veau (old-fashioned French veal stew): we now have a couple of articles called Portuguese something or other, with the Portuguese name in parenteses -- might as well do it consistently with all the food dishes, as long as it's practical)
 
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{{checklist
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|                abc = Blanquette de veau
|                cat1 = Food Science
|                cat2 =
|                cat3 =
|          cat_check =
|              status = 2
|        underlinked = y
|            cleanup = y
|                  by = [[User:Hayford Peirce|Hayford Peirce]] 13:42, 15 June 2007 (CDT)}}

Latest revision as of 17:12, 7 November 2007

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 Definition:  Slowly simmered veal stew that is served in a rich white sauce, generally accompanied by mushrooms and small whole onions. [d] [e]
Checklist and Archives
 Workgroup category:  Food Science [Categories OK]
 Talk Archive:  none  English language variant:  American English
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