Mar
26
Blanquette de veau is a French dish.
The name is derived from the French for “white” (blanc), being a ragout of white veal in white sauce. It contains veal, onions and mushrooms in a thick cream sauce.
In most recipes, aromatic vegetables and the veal breast are poached in water or stock. The vegetables are then discarded and the sauce is thickened with egg yolks and full cream.
See also
- Cuisine of France
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