Blanquette de veau

Blanquette de veau ([blɑ̃kɛt də vo]) is a french veal ragout in which neither the veal nor the butter is browned in the cooking process. to refrain from browning meat and fat in this way, is to cook them en blanquette. prosper montagne wrote that "blanquette had a very important place in historical cuisine and became a classic of bourgeois cookery. blanquettes are also made with fish (monkfish) and vegetables (chard and celery.)"

Source: Wikipedia

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