2180 Blanchings

1. the blanching of meats, more particularly offals of butchers meat,
2. the blanching of some vegetables which is in effect par-cooking,
3. the blanching of other kinds of vegetables which in reality amounts to a method of cooking, that of boiling.

The blanching of meat applies mainly to calf’s head, calf’s feet, veal and lamb sweetbreads, and sheep’s trotters. They are first of all disgorged, that is to say, placed under cold running water until all traces of blood have disappeared, then put into a pan, well covered with cold water and brought slowly to the boil. The scum is then removed and the item is boiled for a time according to type: that is 15–20 minutes for calf’s head and feet and 10–15 minutes for sheep’s and lambs’ trotters; they are then drained and placed in plenty of cold water before being put to cook in a Blanc.