Veal stew.
This recipe is one of the jewels of French #cuisine . Blanquette is a white stew — hence its name — and can therefore only be prepared with white meats.
Originally, the blanquette was a recipe to accommodate… leftover roast veal. Then it became institutionalized, becoming a heritage recipe. It is with cartilaginous pieces such as tendons that it is the tastiest. However, a version claiming to be more "gentrified" (because without cartilage to gnaw) recommends preparing the blanquette with boneless shoulder. Good manners have their place here, but the meat is drier, in texture and in taste.
If you still opt for this formula, ask the butcher to give you a veal bone that you will add to the broth to give it more flavor. Finally, several pieces can be mixed together, with and without cartilage. Tastefully, it's interesting, but obviously less homogeneous.
Blanquette is considered to be one of the stews that are best reheated — this is what commissioner San-Antonio keeps repeating to us in his saga — but in fact, because of the final connection with the egg yolk, reheating is quite dangerous because it risks making the sauce lumpy.
