Blanquette De Veau – White Veal Starter

Cut the meat into pieces of 50-70 grams and blanch. Bring the soup or water to a boil and add the meat again. Add the wine, the bouquet garnie and the spices. Boil everything together for about an hour until soft.

In the meantime, melt the butter in a frying pan and fold in the flour to make a “roux”. Cool.

Remove the cooked meat from the liquid. Strain the stock and bring to the boil repeatedly. . Stir the now cold roux into the hot liquid until the desired thickness is reached.

Remove from heat.

Mix the yolks with the cream and gently fold into the sauce.

Do not make more. Finish with juice of lemon of choice.

Repeatedly mold the meat into the sauce, stir and bring to table. Event. Drizzle with a few drops of warmed glace de viande and garnish with a little paprika and parsley.

Blanquette de veau à Liter’ancienne – White veal stew in the old style _______________________________________________________________________

Cook the blanquette according to the basic method above.

Add a lot of mushrooms and small white onions, white-steamed, over the sauced meat when serving.

Blanquette de volaille – White chicken stew _______________________________________________

Replace veal with chicken ragout. Leave the rest on the spot.

Tip: Cook only with high quality spices – they are the U

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