Blanquette de Veau

Veal Stew

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

“Blanquette” is the name for “white stews.” They are made from white meats and are accompanied by a white sauce. The sauce has the depth of velvet and the smoothness of satin.


  • 2 pounds veal, cubed
  • 1 quart cold water


  1. Put the veal into cold water and bring to a boil. Cook 3 minutes. Discard water and rinse meat in cold water to stop the cooking and to wash off the scum.
  2. Cut carrots lengthwise into quarters. Clean leeks. Split lengthwise. Fold over and tie in a bundle. Quarter the onions and cut the garlic in half.
  3. Put vegetables