veal ragout

from Wikipedia, the free encyclopedia

As veal stew ( French Sauté de veau ) refers to various meat dishes from veal to the type of stews .

preparation

Meat from the breast , shoulder or neck of veal is cut into large pieces according to the recipe. It is then in oil or butter with Mirepoix seared. Then vegetables and, if necessary, garlic are added. It is filled with wine , stock or sauces . The meat is almost removed and gouged out. Along with furniture typical ingredients and passed cooking liquid is heated the sauce and seasoned . Some dishes known as ragouts differ from this.

species

Light veal ragout

Veal dish Blanquette de Veau

The best-known light veal ragout is the blanquette de veau , also known in German-speaking countries as veal blanket or veal blanket or regionally as a veal meal or white dish . It is a light-colored ragout made from diced veal with or without vegetables in a cream sauce bound with egg yolk . It is not always clearly differentiated from the veal fricassee , both conceptually and in the recipe , even if modern terminology makes a clear distinction between whether the meat is cooked in the sauce or the sauce is made later from the sauce. Veal fricassee with mushrooms in particular is a common variant. Rice is often served as a side dish .

As a blanquette de veau , it is a classic of home-style French cuisine . In the classic form of preparation, the meat is not seared, but only boiled in stock and the sauce is made from the broth. Historically, blanquette de veau was made from roast veal and was considered an intermediate dish. The dish can be traced back to the 18th century, the first recipe in French can be found in Vincent La Chapelle from 1735, where the recipe blanquette de veau describes the preparation of roasted veal in a light sauce refined with egg yolks, herbs and garlic describes. Since Jules Gouffé Livre de Cuisine from 1867, it has been popular for preparing fresh meat and as a main course.

Other kinds

  • Blanket housekeeper style (also Blanquette à la ménagère ): with steamed onions, small young carrots and new potatoes steamed in butter
  • Old-style veal blanket (also known as blanquette de veau à l'ancienne ): garnished with steamed onions and mushroom heads
  • Blankett Wiener Art (also Blanquette de veau à la viennoise ): When serving , garnished with mixed vegetables made from carrots, cauliflower , peas , asparagus tips and mushrooms. Served with rice.
  • Veal fricassee
  • Veal goulash / Pörkölt
  • Sauté of veal
  • shredded

Single recipes

  • Spring-style veal ragout (also à la printanière ): garnished with seasonal vegetables.
  • Veal ragout Jägerart (also à la chasseur ): stewed in a brown stock with tomato paste , sprinkled with chopped parsley .
  • Veal stew Catalan Art (also à la catalane ): In olive oil with Zwiebelbrunoise browned and garlic in white wine and demi-glace braised . The cut meat is mixed with glazed small onions, sauteed mushrooms , peeled quartered tomatoes and pitted olives .
  • Veal ragout Marengo : Browned in olive oil with onion brunoise, deglazed with white wine and self-cooked. Topped up with brown stock, diced tomatoes and tomato sauce and seasoned with garlic and herbs. Finally mixed with sautéed small onions and mushrooms. Add heart-shaped and fried croutons .
  • Neapler-style veal ragout (also à la neapolitaine ): seared in olive oil, deglazed with white wine and braised with tomato sauce. Served with macaroni the Neapler way.
  • Portuguese-style veal ragout (also à la Portugaise ): Like Marengo veal ragout, but without onions and mushrooms. To do this, add more diced tomatoes. Finally sprinkle with chopped parsley.
  • Serbian rice meat / Duvec with veal

Web links

Commons : Ragout  - collection of images

Individual evidence

  1. ↑ a b Richard Hering: Herings Lexicon of the Kitchen. Internationally recognized reference work for modern and classic cuisine. Ed .: F. Jürgen Herrmann. 25th edition. Pfanneberg, Haan-Gruiten 2012, ISBN 978-3-8057-0663-6 , p. 371 .
  2. ^ Supp, Eckhard .: Dictionary of culinary art: from amuse-bouche to ornamental snow . Bibliographisches Institut, Mannheim 2011, ISBN 978-3-411-70392-0 .
  3. ↑ In the edition of the Dictionnaire de Trévoux from 1752 it says: “Blanquette, a kitchen term, is a blanched fricassee, and usually made from veal or lamb. Cold veal is cut into slices, it is fricassed in the pan and finally an egg yolk enriched with a little vinegar is added. Blanquette is a very common dish among the bourgeoisie. ” Blanquette . In: Dictionnaire de Trévoux . 1752, us.archive.org, p. 923 f . ( archive.org [PDF; accessed June 12, 2018]). translated from French. In some isolated cases, this is still the case today, for example here: Supplement to the approval of certified chefs. (PDF) IHK Munich and Upper Bavaria, p. 6 , accessed on October 24, 2018 . and here: Objective and temporal structure of professional training as a cook. (PDF) IHK Mainfranken, accessed on May 21, 2018 . ,
  4. ↑ So already Auguste Escoffier : "The fricassee differs from Blanquette fact that all the ingredients are cooked directly in the sauce." Auguste Escoffier: Cooking Guide: a manual and reference book of modern French cuisine and fine international cuisine . 3. Edition. 1914, p. 555 ( limited preview in Google Book search).
  5. ↑ Florence Amalou: Honor à la blanquette de veau . In: Le Monde . March 22, 2006 ( lemonde.fr ).
  6. ^ Frenzel, Ralf, Tre Torri Verlag GmbH: SZ Gourmet Edition: The Kitchen Bible The encyclopedia of culinary arts . new edition. Tre Torri Verlag, Wiesbaden 2015, ISBN 978-3-944628-82-0 , p. 115 .
  7. ↑ Gustav Brunfaut: Handbook of modern culinary art, based on my own experience and using the best German and French sources . Berlin 1891, Bavarian State Library, p. 281 ( Digitale-sammlungen.de ).
  8. ↑ Jean-Louis Flandrin: La blanquette de veau. Histoire d'un plat bourgeois . J.-P. Rocher, 2002, ISBN 2-911361-47-4 .
  9. ↑ Vincent La Chapelle: Le cuisinier moderne: qui apprend à donner toutes sortes de repas, en gras & en maigre, d'une manière plus délicate que ce qui en a été écrit jusqu'à présent . 2nd Edition. La Haye 1742, HathiTrust , p. 84 ( hathitrust.org [accessed June 11, 2018]).
  10. ^ Jean-Louis Flandrin, Massimo Montanari: Food: A Culinary History . Columbia University Press, 2013, ISBN 978-0-231-11155-3 , pp. 398 ( limited preview in Google Book Search [accessed May 21, 2018]).
  11. ↑ Jules Gouffé: Le livre de cuisine: comprenant la cuisine de ménage et la grande cuisine . Hachette, 1867, p. 142 ( limited preview in Google Book Search [accessed May 21, 2018]).
  12. ↑ Jean-Louis Flandrin: La blanquette de veau. Histoire d'un plat bourgeois . J.-P. Rocher, 2002, ISBN 2-911361-47-4 .
  13. ↑ Richard Hering: Herings Lexicon of the Kitchen. Internationally recognized reference work for modern and classic cuisine. Ed .: F. Jürgen Herrmann. 25th edition. Pfanneberg, Haan-Gruiten 2012, ISBN 978-3-8057-0663-6 , p. 289 .