116 Light Stews

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

Recipe to produce 4 portions U.S.A. Imperial Metric
White veal boned neck lb. lb. .75 kilo
Carrots 2 medium 8 oz. .25 kilo
Parsnips 1 medium 3 oz. 85 grams
Onion 1 large 6 oz. 170 grams
Chicken stock cups 1 pint 570 milliliters
Parsley 2 stalks 2 stalks 2 stalks
Thyme 2 sprigs 2 sprigs 2 sprigs
White peppercorns and salt To season To season To season
Cloves of garlic 1 1 1
Bay leaf 1 1 1
Egg yolks 2 2 2
Cream 4 tbsp. 4 tbsp. 70 milliliters


Comment on Method

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.





Method of Preparation

  1. Cut meat into 1-inch cubes.
  2. Peel and slice vegetables into 1-inch-thick pieces.
  3. Peel garlic.
  4. Prepare chicken stock.
  5. Ready the herbs.
  6. Separate yolks from whites of egg.
  7. Measure cream.