Blanquette de veau
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Blanquette de veau ([blɑ̃kɛt də vo]) is a French veal ragout in which neither the veal nor the butter is browned in the cooking process. To refrain from browning meat and fat in this way is to cook them en blanquette.
To prepare blanquette de veau, one stews pieces of veal (such as shoulder or breast) and mirepoix, and bolsters the broth with flour, butter, cream, and/or egg yolk.
Mushrooms, rice, pasta and potatoes commonly accompany this dish, which is served hot.
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