Saturday, July 5, 2008
Blanquette de veau
Blanquette de veau is a French dish in the category of “comfort food” – veal stew with a white (Béchamel) sauce. The name comes from the French words for white (blanc), and veal (veau). Other meats besides veal may be prepared “en blanquette” (pork, rabbit, chicken and lamb) but blanquette de veau is the most famous example. Its classic preparation is a stew containing pieces of veal and vegetables in a creamy Béchamel sauce.
In a typical recipe, pieces of veal and aromatic vegetables (onion, celery, carrot and the like) are simmered in water or stock. The vegetables may then be discarded, and the cooking liquid is thickened and enriched with flour, butter, cream and egg yolks. Mushrooms, rice, pasta and potatoes are common accompaniments to this dish.