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Definition of Blanquette
1. n. A white fricassee.
Definition of Blanquette
1. Noun. A seafood or meat stew in white sauce. ¹
¹ Source: wiktionary.com
Definition of Blanquette
1. [n -S]
Lexicographical Neighbors of Blanquette
Literary usage of Blanquette
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1896)
"blanquette of Veal. Reheat two cups cold roast veal, cut in small strips, in one
and one-half cups White Sauce I. Serve in a potato border and sprinkle over ..."
2. Mrs. Gilpin's Frugalities: Remnants and 200 Ways of Using Them by Susan Anna Brown (1883)
"blanquette Dijon.—Half a cupful of cooked ham, chopped very fine ; one cupful
and a half of cold veal, cut in thin bits as large as a quarter of a dollar. ..."
3. The Practice of Cookery: Adapted to the Business of Every Day Life by Dalgairns (1830)
"blanquette of Palates of Beef. Boir. in weak broth or water, six or eight nicely
clean.. ed beef palates, and when the black skin will easily peel ..."
4. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1896)
"blanquette of Veal. Reheat two cups cold roast veal, cut in small strips, in one
and one-half cups White Sauce I. Serve in a potato border and sprinkle over ..."
5. Mrs. Gilpin's Frugalities: Remnants and 200 Ways of Using Them by Susan Anna Brown (1883)
"blanquette Dijon.—Half a cupful of cooked ham, chopped very fine ; one cupful
and a half of cold veal, cut in thin bits as large as a quarter of a dollar. ..."
6. The Practice of Cookery: Adapted to the Business of Every Day Life by Dalgairns (1830)
"blanquette of Palates of Beef. Boir. in weak broth or water, six or eight nicely
clean.. ed beef palates, and when the black skin will easily peel ..."
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