One of the mysteries of the English language finally explained.
A dish consisting of white meat in a white sauce.
- ‘Not to be outdone is France with its veal blanquette, which is long-roasted to produce a pale stewed veal with the consistency of melted butter.’
- ‘Soups, rabbit dishes, and dishes such as coq au vin, and blanquettes are often requested by those nostalgic for an era when long, slow cooking was the norm.’
- ‘White pepper is usually used when dark specks would spoil the look of the dish, for example, in any white soups, in blanquette de veau etc.’
- ‘The duck breast was unaccountably submerged in red wine, and the veal blanquette was flat.’
- ‘I'll have the blanquette de veau, and she'll have the poulet au champagne.’
French, based on blanc ‘white’.
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