a classic French stew of veal, chicken or lamb with mushrooms in a velvety sauce
French] A white, creamy stew of veal, chicken, rabbit or lamb with small onions and mushrooms. The sauce is thickened with roux and enriched with cream.
A French term for creamy stew made of veal, chicken, or lamb, mushrooms and whole small white onions.
stewed or poached meats served in a velvety white sauce.
A stew of white meats, usually veal, without initial browning. The sauce is thickened with roux and enriched with cream.
Classic mild stew of poached veal, lamb, chicken, or seafood, enriched with an egg and cream white sauce; supposedly a dish for convalescents.