3301 Blanquette de Volaille

Name: Blanquette de Volaille
Cuisine: France
Ingredients: veal; chicken

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

A Blanquette of chicken is made in the same way as a Blanquette of Veal taking account of the difference in texture of the two kinds of meat and adjusting the cooking time accordingly.