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Blanquette de Veau à la crème

Blanquette Veal - William Saurin
Blanquette de Veau - William SaurinFor Norman, the eating is more than a tradition, it is a must! His cooking is simple, but milk, it takes a profusion of products that adorn the dishes of natural flavor. From the best milk in the region of the Bessin and Cotentin, cream of Isigny AOP and delivers all its creaminess to the Blanquette Veal Country Kitchens.

Blanquette Veal recipe: Delicate pieces of veal cooked in a creamy sauce with fresh cream of Isigny Sainte-Mère, dotted with mushrooms and onions, all served with potatoes and carrots soft.

Methode of preparation: Simmer this Blanquette Veal heat for 5-7 minutes.

Chef's tip: In a bowl, mix the cream, egg yolk and lemon juice. Add this mixture to the last moment, stir well and serve immediately.

Serving Suggestions: A creamy white wine Mercurey, Rully (Burgundy), Tokay Pinot Gris (Alsace). Or rosé wine: Côtes de Provence (Provence).

Blanquette de Veau - William Saurin

à la crème fraiche d'isigny AOC "Cuisines de Pays"
cream of Isigny AOP "Country Kitchens".

Ingrédients: Vegetables (45%), potatoes, carrots, mushrooms, onions, preservatives: sodium disulfites, ascorbic acid, citric acid. Sauce: water, cream A.O.P. Isigny (2% of total net weight), rapeseed oil, white wine, cassava starches and rice flavors (including wheat, milk, egg, sesame, celery), salt, thickener: carob seed flour and gum guar, stabilizers: E452, E339, flavor enhancer: E621, color: E 1

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