tag:blogger.com,1999:blog-13724622.post3524359298806474154..comments2023-09-29T10:49:45.448+01:00Comments on Kate Hill: My Kitchen at Camont: Truffled Rabbit Pie- a Word-of-Mouth RecipeKate Hillhttp://www.blogger.com/profile/16820363700663730384noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-13724622.post-55800528806497432812007-02-27T16:08:00.000+01:002007-02-27T16:08:00.000+01:00Kate, I love your post and read it often; guilty ...Kate, I love your post and read it often; guilty for not commenting before! <BR/><BR/>Instead of making a béchamel, this is what I do when I make a blanquette de veau. Once the meat is cooked, reserve on one side, filter jus de cuisson, and add to it two/three egg yolks and a large dollop of cream. Reheat sauce gently (otherwise it tends to scramble!) with the meat.<BR/><BR/>Not for those on a diet! The only problem is that one cannot really reheat it - but so far I have never had left-overs with my blanquette!Louisehttps://www.blogger.com/profile/08277397635514758674noreply@blogger.comtag:blogger.com,1999:blog-13724622.post-89238831245062439482007-02-27T16:07:00.000+01:002007-02-27T16:07:00.000+01:00Kate, I love your post and read it often; guilty ...Kate, I love your post and read it often; guilty for not commenting before! <BR/><BR/>Instead of making a béchamel, this is what I do when I make a blanquette de veau. Once the meat is cooked, reserve on one side, filter jus de cuisson, and add to it two/three egg yolks and a large dollop of cream. Reheat sauce gently (otherwise it tends to scramble!) with the meat.<BR/><BR/>Not for those on a diet! The only problem is that one cannot really reheat it - but so far I have never had left-overs with my blanquette!Louisehttps://www.blogger.com/profile/08277397635514758674noreply@blogger.com