I made  

Oh! Thank you 😊

Thank you so much 😊it is and the playing can be made even more gastrointestinal way I just love nests 🪹☺️

You recognized Stephanie’s voice of course ! Well I see even in English cuisine lots of cream 😊

😂😂😂😂

Thank you ☺️ I have my house work and life outside of La lande . I love going there as my friends are there and they come to me . Nevertheless its very kind of you 😘

Thank you 😂☺️🥰🥰

Happy holidays!

🥂😀🥰😂

Thanks so much! 😊

It is Maria, have great Xmas 🎄

That’s awesome ! Please take picture and send me on mi insta 🎉

Thank you Tony I’m so happy you liked the last videos , it’s been a great pleasure to edit them , thank you for being there all this time 🥰

Marry Xmas to you too, indeed time flies by, looking forward to your next visit, or mine ? 🥰

Thank you , me tooo 😂

Thank you it’s so sweet of you 🥰Happy holidays!

Enviado!😂

🤣😅x@@danascookbook

The secret of a roux is to make it slowly you shouldn’t have it very hot . Thank you 🥰

@@danascookbook Merci. I will experiment.

Thank you ☺️ marry Xmas 🎄

Thank you ☺️

Happy holidays!thank you ☺️

Like father like son

Thank you 🙏

😂😂😂😂

Thank you ☺️

Merci beaucoup ce n’est pas pour rien qu’il est voté favori en France ! 😊

Indeed it hides so much, thank you for sharing ! Food is memories ❤

Thank you , it’ll be at the chateau ❤️

Thank you 😋are you going to try this ?

I wish. I’m not as talented as you are.

Happy holidays!

Oh rustic , love that !

Thank you so much . I’ll look forward to see at least you’re plate😊Oh I’m sorry the words are not my doing it’s the RU-vid subtitles . You have the possibility to have it all in the script. Actually I have by mistake activated the automatic text

Thank you it was !

It was ! Now it’s your turn 😊

Oh that was my point ! Well you can use any part that’s the thing , it can be a cheap one. Have a great holidays 🥰

Thank you it was and everybody were so happy, happy holidays to you 🎁

Ouiii j’ai rajouté le citron ça change tout !!! Merci merci le cerfeuil j’essaierai la prochaine fois mes amis me réclament la blanquette désormais 😅

Thank you Toda! There is a chance yes depends on the effect I want to give to the video🥰

@@danascookbook yup… I know it’s a choice…. Just not sure it does you justice. X

We don’t use butter much to prepare the meat as it burns but of course you can. The color on the meat well it’s a good one lol. There are few ways to make it I followed as I’ve mentioned , chef Etchebest’s recipe 🥰never heard of dill with meat it’s a fish herb but hey, never tried it , it might surprise me. Thank you for sharing ☺️

You can also add just green vegetables. Asparagus tips and arugula at the end. So you get the lovely white meat dill, arugula and Asparagus. A beautiful springtime dish. Yum 😋

You actually poach the meat in butter. Low temperature. Not frying. The "whiteness" of the dish is preserved that way. A veal stew however could be more hearty and colourful

@@justjanews interesting never saw that in France. The thing with frying a little is to close the meat and probably kill the bacterial possibilities in the past ( even today )

You are wonderful and enthusiastic cook Dana. I enjoy your cooking very much. You always make me laugh. So stylish as well. Keep up the good work 👏 🏅🥇👩‍🍳♥️

Well the veal is a kosher one. Of course mixing milk and meat is not kosher but what I suggest is to use margarine or oil instead of butter and creamy rice cream ( don’t know if you have them where ever you love) or soya for cook even coconut cream ? The milk same , you can use veggie milk depends on what you like😊

Thankyou! I'm not Jewish but have unyielding love and respect for Judaism. Kosher cooking is difficult to figure out but people like you help. I'll give your suggestions a try. Thanks again. @@danascookbook​

@@danascookbookdefinitely ditch the margarine as a butter substitute as it has the highly inflammatory bad oils in it that cause so many health issues and instead use a good quality olive oil, of course real butter is best but for those who cannot do butter then go for real olive oil… gonna try this recipe! Thanks! 😉👌

Also can’t wait to see what’s for dessert! 😋

That’s lovely , food memories , any particular recipe in mind? In France it’s still on fortunately, come to taste ☺️😊

@@danascookbook A Swedish version of this typical of my Grandmother's day is cooked similarly, with added dillseeds and white pepper, perhaps also a little veal stock or a cube of veal bouillon. When the meat is tender (up to two hours), you separate the meat and veg from the broth, then add thick or a couple of deciliters liquid cream, just enough to make it a little creamy but not too much, (you want the flavour of that broth intact for the next step). Then you add 1-2 of tablespoons regular sugar! Then adjust with white pickling vinager! The aim is a sweet flavor with some tanginess, a slight acidity, (but not predominantly sour with a touch of sweetness). You have to adjust depending on the strength of your white vinager, ours is old fashioned and strong made for pickling and not the regular salad vinager made of white wine. It's the vinager that really makes this dish different. Adjust also with salt and white pepper. Next you put back the meat in your pot, and possibly the sliced carrots if they've been cooked whole and arent too mushy, and then add a little cornstarch with water just to thicken up the sauce a bit while you bring to a boil. (or you can make the sauce separately starting with a roux if you only have regular flour, both ways are fine). Lastly a very big bunch of dill is chopped and mixed in with a big knob of butter in the pot. Served with fine boiled potatoes, like almandines, but you could use any firm variety. I find that blanching the meat and discarding the first water eliminates the need to de-scum the second water/stock. It won't reduce the flavour. I'm sure the Lalanders would like it, it's very much a comforting and childfriendly meal as well. If you're roots are Ashkenazi you'll like it too 😉 It's called Dillkött (pronounced "dill-shett") which simply means Dill meat 😂 There are never any leftovers! I've not made this since my son was young, as I tend to just let my meat cook all day on very low in a good bottle of wine for the deepest flavour, but this dish is faster, easy, and if you use a pressure cooker you could even do it all in an hour.

I’ve imitated the camera man 😂😂😂

Thank you I guess some people are very miserable and I feel sorry for them. Luckily we have ways to deal with negative people in a very classy way on RU-vid and social media . Don’t let anyone spoil your holidays. Marry Xmas 🎄