2181 Blanc for Meat and Certain Vegetables

Preparation info
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By Auguste Escoffier

Published 1903

  • About

This preparation has no culinary value in itself, being solely a means of cooking things to keep them white.

Whatever is being cooked, the Blanc should be brought to the boil before adding the food then covered with a layer of suet which acts as a barrier thus keeping the food from coming into contact with the air and discolouring.