MA BLANQUETTE DE VEAU à l'ancienne façon Grand Mère Mitraille, savoureuse ! sur Gourmandises TV

RECIPE: A great classic of French cuisine, certainly the favorite dish of the French! The famous old-fashioned veal blanquette, à la Mère Mitraille style, unfussy, just like in the countryside. Devil that it's good in Autumn and Winter !. The list of ingredients is shown in the video. Good treat !. Christophe. HISTORY: The term “blanquette” comes from the white color of the white cream and butter sauce. All white meats (turkey, chicken, poultry, rabbit, pork, etc.), but also lamb, or fish (monkfish, sea bream, etc.), can be prepared “blanquette”, although veal remains one of the culinary references of French gastronomy. The exact origin (location and date) of the veal blanquette is not obvious: Lyon region, Picardy, Burgundy, Ile de France ...