Blanquette

• (n.) A white fricassee.
Found on http://thinkexist.com/dictionary/meaning/blanquette/

Blanquette

Blan·quette' noun [ French blanquette , from blanc white.] (Cookery) A white fricassee.
Found on http://www.encyclo.co.uk/webster/B/62

Blanquette

a creamy stew, generally of veal, cooked with carrots, onions, and mushrooms.
Found on http://chocolateandzucchini.com/french-english-food-glossary/

Blanquette

A stew made from meat that has not been browned or fried. Usually refers to stews made of lamb, chicken or veal.
Found on https://findlayfoods.com/dictionary-of-french-cooking-terms

Blanquette

A stew of white meats, usually veal, without any initial browning. Sauce is thickened with roux and enriched with eggs & cream.
Found on http://www.encyclo.co.uk/local/22282

Blanquette

classic mild stew of poached veal, lamb, chicken, or seafood, enriched with an egg and cream white sauce; supposedly a dish for convalescents.
Found on http://www.patriciawells.com/glossary/

Blanquette

Creamy veal stew
Found on https://www.cellartours.com/blog/france/french-z-food-dictionary

Blanquette

Synonym for the grape varieties Blanc lady. Bourboulenc. Clairette and Ondenc; look there.
Found on https://glossary.wein-plus.eu/blanquette

blanquette

veal, lamb, chicken, or seafood stew w/rich white sauce
Found on http://www.slowtrav.com/france/restaurants/glossary.htm
No exact match found