2727 Blanquette de Veau aux Céleris, aux Cardons, aux Endives etc.

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare the Blanquette as in the preceding recipe and set it to cook. If prepared for the home, the vegetables selected should be simply added at the half-way stage and the cooking of the meat and vegetables would thus take place together. Celery, cardoons or salsify should be cleaned and well blanched and cut into 5–6 cm (2 in) lengths before adding to the Blanquette. If using chicory, it should be three-quarters cooked in the usual manner, cut into portions and then added.

For service in restaurants and hotels it is always better to cook the vegetables separately in some of the cooking liquid from the veal. They should then be well drained and the liquid returned back to the remaining cooking liquid of the veal.

For presentation the vegetables are best arranged on top or around the veal either before or after covering with the sauce.