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BLANQUETTE DE PORC

Blanquette de veau is a Frenchvealragout 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. The veal can be replaced by porc meat and is called blanquette de porc

From Larousse Gastronomique “BLANQUETTE: the french term for a ragout of white meat (veal, lamb or poultry) cooked in a white stock or water with aromatic flavorings. Theoretically, the sauce is obtained by making a roux and adding cream and egg yolks. However, the roux is more often than not omitted. Blanquette had a very important place in historical cuisine and became a classic of bourgeois cookery. Blanquettes are also made with fish (monkfish) and vegetables (chard and celery.)” We have replaced the veal by porc meat

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