Blanquette de Veau (old-fashioned veal stew)

Like many old dishes, the exact origins of blanquette de veau are not known though many speculate its birth occurred near Lyon. Blanquette is more a preparation technique rather than a specific dish. The name implies the dish will be white-colored. In Robert Courtine’s book ‘The Hundred Glories of French Cooking’ he states: “ In the kitchen, when we say ‘a blanc’ we mean a clear veal or poultry broth, or a court bouillon whitened with flour, and the blanquette is a white dish in both these senses.” A blanquette therefore can be made with chicken, rabbit, lamb, or even seafood.