Recipe to produce 4 portions
White veal boned neck
White peppercorns and salt
Cloves of garlic
The French have a method of preparing light pigment meats in a stewed form called “blanquette.” This is one of my favorite dishes. The meat used in this basic recipe is milk-fed white veal. The quality and quantity of the milk produces an excellent product, and modern farming techniques avoid the unpleasant methods used in Europe. If you cannot get local supplies, then try young lamb or pork in lieu.
© 1966 Graham Kerr. All rights reserved.