From Gordon Ramsay, a blanquette is a stew made with pale-coloured meats which are not fried first
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rose veal, this is the meat from UK dairy cattle that would otherwise be exported live, to be reared as veal and then imported back into the UK for sale (eg, as Dutch veal). By humanely rearing them in the UK, the calves are spared excessive, stressful transport. The meat is slightly pinker than Continental veal (hence the name rose) and has a fuller flavour.
Gordon’s rose veal came from an organic British farmer. He used a boneless back rib cut with a thin marbling of fat, but shoulder is also a suitable cut. Certain branches of Waitrose stock English rose veal (the only UK supermarket to stock it) or you can pre-order it from your butcher.
British veal producers rear their calves according to strict guidelines laid down by the RSPCA and are accredited with Freedom Food Status. The calves are housed in spacious, airy barns with natural daylight, lots of clean straw and clean water.