Blanquette

I use the veal shoulder for this and cut it in a traditional French manner. This means larger chunks of meat that will hold up to slow, gentle cooking. It is not meant to be overly trimmed as the silverskin, connective tissue and fat will melt into your cooking pot, adding a greater depth of flavour. I use the veal shoulder for this and cut it in a traditional French manner. This means larger chunks of meat that will hold up to slow, gentle cooking. It is not meant to be overly trimmed as the silverskin, connective tissue and fat will melt into your cooking pot, adding a greater depth of flavour.