Blanquette de Veau à l’Ancienne avec Riz Pilaf

Old-Fashioned Veal Stew with Rice Pilaf

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 30

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About


  • 700 grams ( pounds) veal breast or shoulder, bones removed
  • One 10


Prepare your mise en place.

Using a boning knife, trim all excess fat from the veal. Cut the meat into cubes. Rinse the cubes under cold running water.

Place the veal in a rondeau with cold water to cover by 2.5 centimeters (1 inch). Place over medium heat and bring to a gentle boil. Using a large metal spoon, skim off and discard any scum that rises to the top as