La Blanquette is a dish inscribed in the tradition of French “cuisine bourgeoise”. My mother, Renée Peyrafitte-Gallot makes a very good one and serves it for lunch over rice. The term blanquette comes from the word “blanc” or white. It is a stew in a white sauce that can be made either from veal or [...]
La Blanquette d’Agneau
March 27th, 2009 · No Comments
Tags: Food Sources · French Food · Luchon/Bourg d'Oueil · Recipes