2728 Blanquette de Veau aux Nouilles, aux Lasagnes, aux Spaghetti etc.

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By Auguste Escoffier

Published 1903

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Prepare the Blanquette as in the preceding recipe, lightly blanching the selected pasta and finishing its cooking in the Blanquette, or cooking it separately in some of the cooking liquid. To serve though, the pasta is generally mixed with the pieces of <