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Blanquette de Veau
Sensual, rich, sophisticated and simply delicious!
Blanquette de veau first appeared in the eighteenth century. Sauces were thickened with flour and cream. At the end of the cooking, the separately sautéed onions and mushrooms are added. You can thicken with cream alone, to make a lighter sauce or even add a touch of vanilla to make the sauce more sensuous. Uhmmmm good!
Ingredients
55g Butter
1.2kg rose veal with gristle removed and kept
1 tablespoon of wine vinegar
4 garlic cloves, peeled and crushed
2 Bay leaves
1 bouquet (...) More
Monday 23 August, 2010 | by Donna Willis
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