Blanquette de Veau
A traditional veal stew made with veal shoulder. Veal is braised until tender in a light broth thickened with butter and flour. Mushrooms, pearl onions and leeks are added. The stew is finished with some cream and lemon juice. To reheat, place the sous vide bag in simmering water and heat until cooked through.
A traditional veal stew made with veal shoulder. Veal is braised until tender in a light broth thickened with butter and flour. Mushrooms, pearl onions and leeks are added. The stew is finished with some cream and lemon juice. To reheat, place the sous vide bag in simmering water and heat until cooked through.
A traditional veal stew made with veal shoulder. Veal is braised until tender in a light broth thickened with butter and flour. Mushrooms, pearl onions and leeks are added. The stew is finished with some cream and lemon juice. To reheat, place the sous vide bag in simmering water and heat until cooked through.