Traditional Blanquette of Veal

Preparation info
  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in
My Best: Paul Bocuse

By Paul Bocuse

Published 2016

  • About

This is one of the great classics of French cuisine, usually served with rice. There are many variations on the recipe, the only essentials being that the meat must always be tender and the sauce creamy.


  • ounces (1.5 kg) veal flank
  • 6 sprigs of flat-leaf parsley


  1. Cut the veal into pieces weighing about 2 ounces (50 g) each. Place them in a saucepan. Cover with water and bring to a boil over high heat. Skim* off the scum and impurities