Evolving into a classic of bourgeois cuisine, this French veal ragout is prepared without browning the meat or the butter. What is it called?

Blanquette de veau is a French veal ragout prepared without browning the meat or butter. To avoid browning meat and fat in this manner, it is necessary to cook this dish "en blanquette," or in white sauce.

Asked by Vasilii Kulev · Last updated 4 years ago · 69K views · SOURCE