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Blanquette De Veau
French veal ragout (French)
veal, mirepoix, butter, cream, flour
Blanquette De Veau is a French veal ragout in which neither the veal nor the butter is browned in the cooking process. To refrain from browning meat and fat in this way, is to cook them en blanquette. From Larousse Gastronomique blanqutte the french term for a ragout of white meat (veal, lamb or poultry) cooked in a white stock or water with aromatic flavorings.
Created Jan. 22, 2017 by: eemia21
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