Definitions for "Blanquette"
Keywords:  veal, stew, lamb, chicken, roux
A white fricassee.
A stew or white meat (veal, lamb or poultry) cooked in white stock or water with aromatic flavourings. A sauce is made with the liquor left over after cooking. Blanquettes are also made with fish and vegetables.
A stew or white meat dish cooked in white stock or water with flavourings, with a sauce made from the cooking stock.