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.

Prosper Montagne wrote that "Blanquette had a very important place in historical cuisine and became a classic of bourgeois cookery. Best serve with rice.

Blanquette de veau

£9.25Price
  • Shelf life  2 days from delivery

    . Suitable for home freezing up to 2 months (except the sauce), consume within 1 day after defrosting.

     

     

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