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Home > Recipes and Tips > The Blanquette of veal Grandma

The Blanquette of veal Grandma

The blanquette grandma. The traditional dish par excellence.

  • Preparation: 20 minutes,
  • Baking: 1 h 30.
  • Recipe for 6 persons.


  • 1 kg of chest of calf cut in pieces,
  • 4 big carrots,
  • 4 onions,
  • 2 cloves,
  • parsley, thyme, laurel,
  • dry white wine,
  • flour,
  • 2 eggs,
  • 1 lemon,
  • butter.


  • Put some butter, carrots in washers and onions pricked by cloves in a casserole.
  • From qu 'ils go blonde, add the meat, move, dredge 2 scoopfuls of flour, put the hacked parsley, the thyme, the laurel, a glass of water and a glass of white wine, salt and pepper.
  • While the blanquette cooks, blend 2 scoopfuls of flour with some butter.
  • At the end of baking, add the sauce of the casserole to this mixture that you link with 2 yellow d 'œufs possibly a little cream and the juice d 'un lemon.
  • Withdraw some fire, pour sauce on the meat and serve.
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