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Braisage des Légumes
Appears in
Published 2010
- Prepare the vegetables by cleaning and blanching, can be filled if desired.
- Prepare butter and seasoning.
- Deglaze and add enough stock to three-quarters the height of the vegetables.
- Cook covered.
- Glaze piece to desired color.
Table 4-1 Braising Meat Cuts
| Brown braising | White braising | Blond braising | Ragoût | |
| Cut of Meat | Second or third category | Young animal, large whole fish, blanched vegetables | “White” meats such as veal, poultry, and pork | Second or third category |
| Beef: leg | Beef: leg | |||
| Veal: shoulder | Veal loin, noix (thigh), shoulder pork | Veal: shoulder pork | Veal: shoulder, neck | |
| Lamb: shoulder | Lamb: shoulder, neck | |||
| Examples | Game: hare, wild boar, and venison (shoulder, neck) | |||
| Vegetables: lettuce, celery, endive | ||||
| Fish: salmon, turbot, sea bass, carp | ||||
| Poultry: hen | Poultry: hen, guinea fowl | Poultry: rooster, capon |