Blanquette de veau / Veal stew


An old traditional dish. The word “blanquette” comes from the fact that the sauce of the stew is whit as the meat. Veal stew is prepared from veal meat. The meat is cut into large pieces and cooked with carrots and onions to form a stock. The white sauce comes from adding several egg yolks and fresh cream. This typical bistro dish can be easily reheated and made in large quantities is served with boiled potatoes, rice or pasta.