blanquette de veau

En blanquette is a term used for any white meat cooked in a white stock or water; in classic blanquette de veau chefs usually use veal breast or shoulder. Butcher counters sell the meat in chunks to take home.

The meat is stewed with a mirepoix, then strained out; the broth is mixed with a roux, white wine, cream and an egg yolk and thickened.

According to purists, only mushrooms and white or pale vegetables (celeriac, celery hearts, braised parsnips, lettuce or leeks) are allowed in a blanquette but nearly everyone adds carrots because they’re good and jolly things up. Most serve it on top of riz à la créole (boiled rice).