Maison Argaud Veal in Cream Sauce

SKU: G19100025

Known as "Blanquette de Veau" in French, this is one of the most traditional recipes in France. "Blanquette" is said to be originated in Lyon during the 19th century, originally intended to make use of the roasted veal leftover.  

Our version is ready to be served as a main course, with rice or Italian pasta.