Comme souvent, la météo s'est plantée. Dimanche, il a fait beau, et les enfants ont pu chercher leurs Oeufs de Pâques dans le jardin. Même le tout dernier qui a seulement 2 ans s'est prêté au jeu en voyant ses deux grands frères faire.
When I cook a blanquette it's never with veal, Darling dislikes the veal. So I do it with the chicken, turkey or even with small chicken gizzards. When I cook a blanquette, I made it in the traditional style except that I do not put anycarrots, but mushrooms. You need: Chicken, or turkey, or, if you like, and that is very good, small tender chicken gizzards, frozen mushrooms minced onion, a little garlic and why not the shallot thyme, bay leaves, parsley one egg yolk and lemon juice cream and flour Put the meat into a big pan add all the conditments, and at that point, not quite awake, I added mushrooms, thing not to do. Cover with water and You do cook the time it takes. You take a little cooking juice in which you mix 2 big tsp of flour You verse into in the cooker and turn it until sauce begin thick a little bit you add the egg yolk, lemon juice and cream I have certainly been disturbed by the storm, because usually I cook separately the mushrooms that I then add to the meat sauce, which normally is quite white And there, it is somewhat colored by the juice that made the mushroom cooking with meat. But it is a blanquette with a special sauce, not quite white, but which has a taste of mushrooms, and it's very good ! Well, I almost invented a special blanquette recipe !
As is often the case, the weather has been not the one annouced. Sunday, the weather was nice, and the children could pick up their Easter Eggs in the garden. Even the youngest who is only 2 years old entered into the game in seeing his both brothers looking for.