116 Light Stews

Preparation info

  • Recipe to Produce

    4

    Portions
    • Difficulty

      Easy

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Method

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, th