Blanquette de Veau

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
From Scratch: 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over

By Michael Ruhlman

Published 2019

  • About

This simple beef stew was one of the most exciting dishes I learned to make in my earliest days at culinary school. Why? Because it was the simplest of stews but one that, through care, resulted in a finished dish of extraordinary elegance. It was a dish that one of the early skills classes prepared for the graduation-day banquet, to which the Culinary Institute of America’s president, Ferdinand Metz, always came. And I was alerted to the fact that President Metz, a man greatly respected by