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Veal Paupiettes in Blanquette
Veal paupiettes delicately simmered in a creamy blanquette sauce with white wine, butter, crème fraîche and egg yolk, accompanied by carrots, turnip, leek, mushrooms and aromatics. A comforting dish of French cuisine, ideal for two people.
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Cost Breakdown
Critical Success Points
- • Brown the paupiettes without burning
- • Deglaze properly with white wine
- • Prepare the roux without coloring
- • Add the egg yolk off the heat to avoid coagulation
- • Strain the broth for a smooth sauce
Safety Warnings
- • Beware of splashes when deglazing with hot wine
- • Do not leave the egg yolk on the heat lest it coagulate
- • Handle the hot pan with oven mitts
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