Traditional French dish - "Blanquette de Veau", usually eaten during the winter period.
To prepare blanquette de veau, one stews pieces of veal (such as shoulder or breast) and carrots, mushrooms, onions, etc, bolstering the broth with flour, butter, cream, and/or egg yolk. Of course, not forgetting the white wine and loads of fresh lemon juice at the end. I love the sour-y taste of this dish.
Pre-heated stage.
Simmering hot - Lunch hour in the office. =D
A very humble, homely dish but so oh-so-comforting in winter.
Never, forget the lemon juice. Never. The lemon juice makes the difference!!
Posts
No comments:
Post a Comment