Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

blanquette a French and to some extent international culinary term indicating a dish of white meat (veal, poultry, also lamb) served in a white sauce which masks it. The meat is usually cooked in a fond blanc (‘white’, i.e. uncoloured, stock) which is then used as the basis of the sauce.

The Old French blanchet came into English as blanket, i.e. white woollen cloth, but this has nothing to do with blanquette, even if everything ultimately derives from blanc. In the English kitchen you find, for example, ‘pig in a blanket’, where the blanket is of batter.