Wayne Gisslen

Blanquette of Veal

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Preparation info
  • portions:

    12

    portion size: 5 oz 150 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
5

Method

  1. Cut the veal into 1-in. (2.5-cm) dice.
  2. Blanch the meat: Place in a saucepot and cover with cold water. Bring to a boil, drain, and rinse the meat under cold water (see Note).
  3. Return the meat to the pot and add the onion stuck with cloves, bouquet garni, and salt.
  4. Add enough stock to just cover the meat

Per serving: Calories, 350; Protein, 35 g; Fat, 21 g (55% cal.); Cholesterol, 230 mg; Carbohydrates, 4 g; Fiber, 0 g; Sodium, 550 mg.