from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A stew made with a white sauce.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A seafood or meat stew in white sauce.
from the GNU version of the Collaborative International Dictionary of English
- n. A white fricassee.
from The Century Dictionary and Cyclopedia
- n. In cookery, a white fricassee; also, a minced dish, as of cold veal.
- n. A kind of crude soda, obtained at Aigues-Mortes, in France, by the incineration of Salsola Tragus and S. Kali.
- n. A kind of white sparkling wine made in southern France, often called blanquette de Limoux.
- n. A large variety of pear. Also written blanket.
The opening dinner menu kicks off with daurade crudo, baked potato/black truffle soup with bacon-grilled-cheese soldiers, and wild boar ragout over fresh pappardelle, while entrees include mustard-crusted lamb loin w/ stuffed artichoke, and spaetzle-supported veal cheek blanquette, though a fat lot of security it afforded that baby.
His bedroom was above the kitchen and when his grandmother cooked blanquette de veau for Sunday lunch, the aromas would waft upstairs.
Dinner entrees at Michel will average $28 and run to duck a l 'orange, veal cheeks blanquette and John Dory with chardonnay sauce.
North African restaurants can now be found in every French city large or small and I can purchase a coucoussière almost as easily as I can find a pot in which to cook a blanquette.
I don't know one French home in which couscous isn't regularly found on the family dinner table and it is considered the favorite dish of the French, second only to veal blanquette.
He shrugged, lit a cigarette and we got back to the important work of making a perfect blanquette de veau
Lunchtimes on weekends and dinnertimes are spent together eating stew or tagine, soup or blanquette, homemade pizza or risotto, something wholesome, made with love.
Oh, nothing fancy for these simple working folk, but a family gathered around the table together over a hot meal, work put aside, worries forgotten; just an everyday lunch shared, the air filled with succulent odors wafting from a home-cooked, from-scratch pot au feu or blanquette simmering on the stove, laughter and conversation.
My first thought was the blanquette de veau that David Hagedorn featured in one of his Real Entertaining columns this year.
Before arrival, Masson says, Wagner always calls in a special request for one of his favorites, blanquette de veau, a veal stew.
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