Blanquette de Veau with Isigny Cream
A classic French recipe
This recipe has been created with infinite care and respect for authenticity, using the best local products from Normandy. Jean-Luc Blandin of La Chaiseronne explains, “For 20 years, the team at La Chaiseronne has worked to gather the best of French food, straight from the field to your plate.” This recipe contains tender pieces of veal, fresh mushrooms and young carrots, and a splash of delicious Isigny cream (creme fraiche). A great classic, ideal for Sunday family meals or unexpected dinner guests.
Veal meat 52 % minimum, carrot, mushrooms, potatoes, Isigny cream 5 %, butter, wheat flour, salt, pepper, nutmeg.