Kayan maraƙi

Blanquette de veau (Faransa pronunciation: [blɑ̃kɛt də vo] i) nama ne na naman sa na Faransa. A cikin classic version na abincin ana dafa nama a cikin fararen kaya kuma ana ba da shi a cikin sauce velouté da aka wadata da cream da kwai. Yana daga cikin shahararrun abincin nama a Faransa.

 Ma'anar 
Oxford Companion to Food ya bayyana "blanquette" a matsayin "faransanci kuma har zuwa wani matakin kalmar abinci ta duniya da ke nuna abincin farin nama (mai cin nama, kaji, har ma da ɗan rago) da aka yi a cikin farin sauce". A cikin Larousse Gastronomique, ma'anar Prosper Montagné ita ce "kalmar Faransanci don gurasar farin nama (mai cin nama, ɗan rago ko kaji) da aka dafa a cikin fararen kaya ko ruwa tare da dandano mai ƙanshi". 

Simone Beck, Louisette Bertholle da Julia Child a cikin Mastering the Art of French Cooking sun bayyana blanquette de veau, a matsayin "saki mai ƙauna sosai a Faransa ... sawun da aka dafa a cikin fararen kayan yaji ... wanda aka yi amfani da shi a cikin sauce velouté da aka yi daga kayan dafa abinci na sawun kuma an wadata shi da cream da kwai". A cikin 2007 Anne Willan ta rubuta cewa gidan talabijin na Faransa kwanan nan ya gudanar da wani zabe na abincin nama da aka fi so inda "Blanquette de veau ya kasance a cikin manyan biyar, tare da steak frites da gigot d'agneau [ƙafar ɗan rago]". 

 Abubuwan da aka yi amfani da su 
Sunan "blanquette" ya samo asali ne daga "blanc", kalmar Faransanci don fari, kuma akwai ra'ayi mai tsabta cewa fararen abincin shine mabuɗin, kuma bai kamata a haɗa kayan lambu masu launi kamar carot ba. A cikin kalmomin Anthony Bourdain:
.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}
Cook / marubuciYankewar da aka ba da shawararRef.James BeardkafadaMary BerrykafadaPaul Bocusegefen gefen gefuna da tendronAnthony Bourdainwuyan ko kafadaEugénie Braziercakuda nono da wuyan hannuRobert Carrierkafada ko nonoCraig ClaibornekafadaAuguste Escoffierƙirji, kafada da haƙarƙariMichael Fieldkafa ko bayaJane GrigsonkafadaMichel GuérardkafadaEdward na PomainenonoJoël Robuchonwuyan hannu, kafada ko wuyan hannu.Michel Roux, Jr.nonoLouis Saulnierkafada ko tendronAnne Willankafada

A cikin tsofaffin girke-girke ana gasa naman sa kuma an ba shi izinin sanyi kafin a yanka shi ko a yanka, an rufe shi da farin sauce kuma a sake shi.[1] Kayan girke-girke na Eliza Acton na 1858 ya haɗa da ƙwayoyin ƙwayoyin cuta da aka yi da man shanu tare da Sauce Tournée (wanda ake kira velouté). [2] Akwai a wani Lokaci wasu tambayoyi game da yadda za a rarrabe blanquettes daga Fricasses. A cikin 1960 The Times ta yi sharhi:


 Bayanan kula, nassoshi da tushe