Blanquette of veal, veal in a white cream sauce, ready to beplated out.
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Blanquette along with all the Blanquette containing recipes presented on this site, with 3 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Blanquette recipes added to this site.
These recipes, all contain Blanquette as a major wild food ingredient.
A blanquette is a stew of white meat (veal, lamb, poultry or even fish) cooked in white stock or water with aromatic herbs. After cooking the meat any remaining liquor is thickened to form a sauce which is then finished by thickening with egg yolks and cream.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Blanquette recipes added to this site.
These recipes, all contain Blanquette as a major wild food ingredient.
A blanquette is a stew of white meat (veal, lamb, poultry or even fish) cooked in white stock or water with aromatic herbs. After cooking the meat any remaining liquor is thickened to form a sauce which is then finished by thickening with egg yolks and cream.
The alphabetical list of all Blanquette recipes on this site follows, (limited to 100 recipes per page). There are 3 recipes in total:
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| Blanquette d'Agneau au Curry (Curried Blanquettes of Lamb) Origin: Cote dIvoire | Blanquette de Poisson au Breton Kari (Fish Blanquette with Breton Kari) Origin: France | Blanquette de Porc (Pork in White Sauce) Origin: France |
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