Blanc

American Heritage® Dictionary of the English Language, Fourth Edition

1. Blanc, Louis 1811-1882. French political theorist whose writings, most notably Organization of Work (1839), are among the most influential early socialist treatises.
2. Blanc, Melvin Jerome Known as "Mel.” 1908-1989. American actor who gained fame as the voice of more than 400 cartoon characters, including Bugs Bunny and Porky Pig.
3. MontBlanc The highest peak of the Alps, rising to 4,810.2 m (15,771 ft) in the Savoy Alps of southeast France on the Italian border.

Century Dictionary and Cyclopedia

1. n. 1. A silver coin, weighing about 47 grains, struck by Henry VI. of England (1422-1461) for his French dominions. Sometimes spelled blank or blanck.
2. n. A French silver coin, first issued by Philip of Valois (1328-1350) at the value of 10 deniers, or livre. Under King John the Good (1350-1364) the blanc was coined at 5 deniers. Under Charles VI. and his successors the blanc was worth 10 deniers, and the demi-blanc 5 deniers. From Louis XI. to Francis I. a grand blanc was issued worth 12 deniers, or livre, and a petit blanc of one half that value. After the time of Francis I. the grand blanc was no longer coined; but the petit blanc was retained as a money of account, and was reckoned at 5 deniers, or livre; it was commonly called simply blanc. The blanc was coined according to both the tournois and the parisis systems, the latter coins, like others of the same system, being worth one quarter more than those of the same name in the former system.
3. n. A white paint, especially for the face.
4. n. 4. A piece of ware such as is generally decorated, sold or delivered without its decoration. At the Sèvres and other porcelain-factories pieces not quite perfect in shape are sold undecorated, but bearing a special ineffaceable mark, which distinguishes them from those finished in the factory.
5. n. A rich stock or gravy in which made dishes or entrées are sometimes served.

GNU Webster's 1913

1. n. A white cosmetic.
2. n. A white sauce of fat, broth, and vegetables, used esp. for braised meat.

WordNet 3.0

1. n. a white sauce of fat, broth, and vegetables (used especially with braised meat)