Tags: Food.
Blanquette de veau ([blɑ̃kɛt də vo]) 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 GastronomiqueBLANQUETTE: 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.
