La Blanquette de Veau du Carcassès

Stew of white veal and mushrooms

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

It would be surprising if cooks in the South-West had not come up with regional variations on the theme of blanquette de veau. In the Périgord the cuts of meat used are a mixture of shoulder and breast, and the acid flavour in the sauce is provided by verjus rather than lemon. In the Rouergue they have a sweet version with chestnuts. But on the southern slopes of the Black Mountain, going down towards Carcassonne, they use fat to seal the meat and add girolles if they c