Laura's blanquette de veau

7 Comments

Comment by John Barrows on November 20, 2008 at 6:01pm

Looks fabulous - loved watching this video, and seeing this dish again.
But it's crème fraîche, ya bastard! Not cream!

Comment by Andy Schell on November 20, 2008 at 6:05pm

That was me...signed in as John Barrows. Ooops. Anyway, I'll just say it all again.
Looks fabulous - loved watching this video, and seeing this dish again.
But it's crème fraîche, ya bastard! Not cream!

Comment by Laura on November 21, 2008 at 1:17am

Hello John ! I am very glad to see that you tested the receipt just after your return to the USA. I am not annoyed that you are tested different methods from those which I showed you ; you know, there are several ways of cooking the “blanquette de veau” and myself I do not make the same thing each time. It is often improvisation according to my mood… I am sure that your receipt was very good : I would have liked to taste it !!! Congratulations.

Comment by John Barrows on November 21, 2008 at 6:49am

Andy, I thought you said "fresh cream" (and that you were the moose)!

Comment by John Barrows on November 21, 2008 at 6:50am

Thanks, Laura. You are my new inspiration - and a true improvisational cook.

Comment by Debbie on November 21, 2008 at 2:25pm

This looks to be a great recipe. Can any meat be substituted? I would think that chicken or beef can be used? This reminds me a bit of the chicken paprikash dish my grandmother would make (see video), somewhat different and somewhat the same. Seasonings differ. We will try this.

Comment by John Barrows on November 21, 2008 at 4:54pm

Blanquette refers to the use of "white" meats like veal, chicken, etc. and the use of cream. Also, adding and substituting other vegetables like for instance turnips, etc. is typical. In France, blanquettes are usually served with rice. This is basically a classic French version of what we would do here with stews and fricasees. Again, the traditional peasant variant on making something inexpensive and hearty with what you've got. The use of veal in Europe would seem expensive, by our standards. But in Europe it's cheaper to kill and eat animals young than raise them to maturity and waste all that grain which is better used for bread, cereals, and pasta (i.e. human consumption).

Add a Comment