Blanquette de veau

Preparation info
  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in
Casseroles: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1999

  • About

A blanquette is a classic French ‘bourgeois’ dish, which derives its name from ‘blanc’, the French word for white. It is always made from white meat cooked in a white stock or water, then enriched with cream.


  • 1.4 kg (2 lb 12 oz) veal stewing meat, such as shoulder


  • Remove excess fat from the veal and cut into 3 cm (1¼ inch) cubes. Place in a large flameproof casserole dish with the carrot, onion, celery, bouquet garni, salt and peppercorns. Cover with about 500 ml (16