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

Bouillabaisse sometimes seems as old-fashioned as coq au vin or blanquette de veau.

From New York Times • Aug. 5, 2019

Ratatouille, veal blanquette, guinea fowl wrapped in cabbage, boeuf bourguignon and fondue weren’t fancy company cooking.

From Washington Post • Sep. 10, 2018

A few years ago, Smith was vacationing in France with Tamyka and dining on blanquette de veau.

From The Wall Street Journal • Sep. 6, 2016

Once upon a time, French chefs, say…spent every day of their lives making coq au vin, or blanquette de veau.

From Forbes • Jan. 13, 2015

She demanded other dishes, special preparations, sauces g/acees, a blanquette of veal seasoned with oysters, chapon Flandrois in white wine, pluck and numbles rubbed with Ceylon herbs.

From "The Astonishing Life of Octavian Nothing, Traitor to the Nation, Volume I: The Pox Party" by M.T. Anderson