BLANQUETTE

Etymology

Noun

blanquette (countable and uncountable, plural blanquettes)

A white meat stew in which neither the meat nor the sauce is browned.

Hypernyms: ragout, stew

Hyponym: blanquette de veau

Source: Wiktionary

Blan*quette", n. Etym: [F. blanquette, from blanc white.] (Cookery)

Definition: A white fricassee.

Source: Webster’s Unabridged Dictionary 1913 Edition

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