To Fry, "départ à blanc"

To Fry, "départ à blanc"

For: To cook certain poultry and white meats.

Time: 40 minutes

Difficulty:

Published on : 22 Mar. 2012

Author: Chef Philippe

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Ingredients for To cook certain poultry and white meats.:

Veal, pork or poultry roast...
carrots
onions
garlic

tomatoes
celery
thickened veal stock
white wine
butter

Method for To Fry, "départ à blanc":

1

Prepare all ingredients.

2

Cut the vegetables in mirepoix...

3

...and place them in the stockpan.

4

Place the meat on the garnish and season.

5

Cover and bake in a hot oven.

6

Mid-way through cooking, remove the cover to brown the meat.

7

When finished cooking, remove the meat and set aside keeping warm.

8

During this time deglaze the pan with the white wine.

9

Leave to reduce.

10

Add gradually the brown veal stock...

11

and leave to reduce once again.

12

Pass through a chinois. Press with a ladle.

13

Skim the fat from the sauce and glaze the meat with the sauce...

14

...then place in the oven for a few minutes.

15

Repeat the last two steps many times until you obtain a shiny film.

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