Blanquette de Veau aux Nouilles (Veal Blanquette with Noodles)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Blanquette de veau à l'Ancienne (prepared as usual)
- noodles
- veal stock
- butter
Instructions
- Prepare the Blanquette as usual and dish it.
- Arrange on top bouquets of noodles lightly blanched and finished by poaching in a veal stock.
- Or else arrange on the Blanquette bouquets of blanched noodles bound with butter, and cover them with raw noodles tossed in butter at the moment.