Advertisement
2181 Blanc for Meat and Certain Vegetables
- Difficulty
Easy
Published 1903
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.
Method
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe