Master Class #35 | 9:18 pm | 16 January 2006

Blanquette de Veau a l'Ancienne
Mastering the Art of French Cooking, vol. 1

Blanquette de Veau À l’Ancienne, p. 362
Veal Stew with Onions and Mushrooms

This was really good, but not great. (Jeepers! So spoiled!) The veal is simmered in a stock which is then made into a velouté enriched with egg yolk and cream. Between the simmered pearl onions, the velouté and the egg, it sounded a lot futzier in the book than it was in reality.

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