Blanquette de veau

blanquette
Blanquette de veau is a French veal ragout in which neither the veal nor the butter is browned in the cooking process.wikipedia
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Veal

veal cratescalfmilk veal
Blanquette de veau is a French veal ragout in which neither the veal nor the butter is browned in the cooking process.
Some classic French veal dishes include fried escalopes, fried veal Grenadines (small, thick fillet steaks), stuffed paupiettes, roast joints, and blanquettes.

List of veal dishes

List of veal dishes
Blanquette de veau – a French ragout in which neither the veal nor the butter is browned in the cooking process

Ragout

ragoût
Blanquette de veau is a French veal ragout in which neither the veal nor the butter is browned in the cooking process.

Larousse Gastronomique

LarousseLarousse of gastronomy
From Larousse Gastronomique

Stock (food)

stockchicken stockfond
"BLANQUETTE: the French term for a ragout of white meat (veal, lamb or poultry) cooked in a white stock or water with aromatic flavorings. Theoretically, the sauce is obtained by making a roux and adding cream and egg yolks. However, the roux is more often than not omitted. Blanquette had a very important place in historical cuisine and became a classic of bourgeois cookery. Blanquettes are also made with fish (monkfish) and vegetables (chard and celery.)"

Roux

panaderoux icing
"BLANQUETTE: the French term for a ragout of white meat (veal, lamb or poultry) cooked in a white stock or water with aromatic flavorings. Theoretically, the sauce is obtained by making a roux and adding cream and egg yolks. However, the roux is more often than not omitted. Blanquette had a very important place in historical cuisine and became a classic of bourgeois cookery. Blanquettes are also made with fish (monkfish) and vegetables (chard and celery.)" To prepare blanquette de veau, one stews pieces of veal (such as shoulder or breast) and mirepoix, Strain, reserving meat, then bolster the broth with roux.

Bourgeoisie

bourgeoisburgherburghers
"BLANQUETTE: the French term for a ragout of white meat (veal, lamb or poultry) cooked in a white stock or water with aromatic flavorings. Theoretically, the sauce is obtained by making a roux and adding cream and egg yolks. However, the roux is more often than not omitted. Blanquette had a very important place in historical cuisine and became a classic of bourgeois cookery. Blanquettes are also made with fish (monkfish) and vegetables (chard and celery.)"

Lophius

monkfishBlack-bellied AnglerBlackbellied angler
"BLANQUETTE: the French term for a ragout of white meat (veal, lamb or poultry) cooked in a white stock or water with aromatic flavorings. Theoretically, the sauce is obtained by making a roux and adding cream and egg yolks. However, the roux is more often than not omitted. Blanquette had a very important place in historical cuisine and became a classic of bourgeois cookery. Blanquettes are also made with fish (monkfish) and vegetables (chard and celery.)"

Chard

swiss chardsilverbeetmangold
"BLANQUETTE: the French term for a ragout of white meat (veal, lamb or poultry) cooked in a white stock or water with aromatic flavorings. Theoretically, the sauce is obtained by making a roux and adding cream and egg yolks. However, the roux is more often than not omitted. Blanquette had a very important place in historical cuisine and became a classic of bourgeois cookery. Blanquettes are also made with fish (monkfish) and vegetables (chard and celery.)"

Celery

celery seedApium graveolens'' var. ''dulceCelery juice
"BLANQUETTE: the French term for a ragout of white meat (veal, lamb or poultry) cooked in a white stock or water with aromatic flavorings. Theoretically, the sauce is obtained by making a roux and adding cream and egg yolks. However, the roux is more often than not omitted. Blanquette had a very important place in historical cuisine and became a classic of bourgeois cookery. Blanquettes are also made with fish (monkfish) and vegetables (chard and celery.)"

Stew

stewedstewingbeef stew
To prepare blanquette de veau, one stews pieces of veal (such as shoulder or breast) and mirepoix, Strain, reserving meat, then bolster the broth with roux.

Mirepoix (cuisine)

mirepoixsoffrittowłoszczyzna
To prepare blanquette de veau, one stews pieces of veal (such as shoulder or breast) and mirepoix, Strain, reserving meat, then bolster the broth with roux.

Auguste Escoffier

EscoffierGeorges Auguste EscoffierEcole de Cuisine, Ritz Escoffier
However, Georges Auguste Escoffier's Le Guide culinaire written in 1903 lists both the "Blanquette de Veau a l'Ancienne" (old fashioned Blanquette Veal breast) as being served with noodles instead of rice.

French cuisine

FrenchFranceFrench cooking
Blanquette de veau is a French veal ragout in which neither the veal nor the butter is browned in the cooking process.

Joël Robuchon

La cave de Joël RobuchonRestaurant Joël RobuchonRobuchon
*2001 2nd edition, ISBN: 2-03-560227-0, with assistance from a gastronomic committee chaired by Joël Robuchon

Cream

heavy creamdouble creamwhipped cream

Flour

farinaceouswhite flourmeal

Bouquet garni

bouquet
Blanquette de veau

White wine

whitewhite wines
It plays this role in the case of cabbage, baeckeoffe or risotto, and in the gravy in the preparation of white meat as in osso buco or blanquette de veau (veal stew), Chicken with morels and its variants, Chicken à la comtoise and Yellow coq au vin, rabbit or with charcuterie such as diots and tripe.