“My grandmother is Gisèle or Mamie Gigi for her grandchildren and great-grandchildren. As a child, I spent my vacation with her, discovering the love of cooking. Every day, the kitchen was invaded by scents, each more delicious than the next, and among them, one recognizable among all... that of its blanquette de veau. I made an audio recording of his recipe. Here it is restored as it is... 'You buy pieces from the butcher. You clean them well, degrease them well. You put a little bit of oil and a little bit of butter at the bottom of your casserole, but not too much. You cook your meat in it for no more than 10 minutes. Then you put boiling water over it. You put celery, carrot, onion, onion, clove, and water to cover everything. Also a leek. You can add white wine but it's not useful. Before I used to wear it now I don't wear it anymore. When it's cooked... I don't know, maybe an hour. It depends... if it's a pressure cooker, it takes 50 minutes I think. Then you stop everything and drain the meat that you put in your dish with the carrot and onion. And after your broth you do it with a fairly large piece of butter, you put in two grams of flour. I don't remember it anymore. Maybe 100 g of flour. You stir well and at the same time you take your boiling broth. You put it in the pan. You're stirring well. When you're done you put on a little bit of cream and that's it. '"- Sonia