There Veal blank in the Old fashioned way, a real family dish of the terroir with flavors of yesteryear.

This recipe, a great classic of French regional cuisine, is a subtle alliance between the slow cooking of the veal, the fresh cream and a few carrots to reveal all the finesse of the veal. An authentic local dish prepared by a small producer in Normandy. There veal blank is a traditional dish of French cuisine. It is a stewed dish based on pieces of veal meat cooked slowly in a creamy and fragrant white sauce. 

Jar of veal blank : 400g.

Preparation Tip: simply warm up the open jar in a water bath for 25 minutes. Serve simple with rice or a potato with water, because this dish is enough for itself.

Number of shares: 2

Our veal blank is prepared with pieces of tender and juicy veal meat, accompanied by fresh vegetables such as carrots. The whole thing is cooked in a creamy and fragrant sauce, for a delicious and comforting dining experience.

For the preparation, the veal meat is first browned in butter or oil, then simmered in a broth with vegetables and herbs for a slow and gentle cooking. There sauce is usually prepared with a mixture of flour and butter, with the addition of milk or cream, and meat broth. It is then seasoned with salt, pepper and spices to give it a rich and delicious flavor.

There veal blank can be served with steamed potatoes, rice or even toast to absorb the sauce. It is a comforting and tasty dish which is appreciated by many people, especially on winter evenings.

Ingredients of the veal blank : Veal, cooking juice, carrots, cream (milk), butter, flour (gluten), salt and pepper. ​

There veal blank old-fashioned, a local product selected by My Local Delicatessen