blanquette

American  

[blahng-ket, blahn-] / blɑŋˈkɛt, blɑ̃- /

noun

1. a ragout of lamb, veal, or chicken, prepared in a velouté sauce, usually garnished with croutons or small onions and mushrooms.

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Etymology

Origin of blanquette

From French, dating back to 1740–50; blank, -ette

Example Sentences

By then, he had also started working as a kind of in-house translator for Grove Press, falling into the field after he began holding dinner parties where he cooked blanquette de veau and read French poetry for friends who couldn’t speak the language.

From Washington Post

How could a veal blanquette or an entrecôte with morels and cream hold a candle to white bean foam with sea urchins or spherical melon caviar?

From New York Times

They contemplate with resignation the chalk-on-blackboard offerings of long-shuttered restaurants still promising a veal blanquette or a boeuf bourguignon.

From New York Times

The bestowal of the star to ONA, a restaurant near Bordeaux, is more evidence that a country long renown for classics like coq au vin, blanquette de veau and boeuf bourguignon has opened up to animal-free cuisine.

From New York Times

As early as the 1530s, the French were producing a cloudy, bubbly wine called Blanquette de Limoux by bottling it before the initial fermentation ended, thereby allowing some gases to build up inside the container.

From Seattle Times