July 31, 2019

Blanquette de Veau... A dish that the French take for granted

But for the rest of us it probably shows in the very best way how the French have that genius ability in being able to turn a group of modest ingredients into something majestic.

Said to have originated in Lyon during the 19th century as a way of using leftover veal, the name Blanquette de Veau refers to the fact that the meat is more white in colour as it is cooked in liquid rather than being brow...

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