Blanquette de veau (blɑ̃kɛt də vo) is a French veal ragout in which neither the veal nor the butter is browned in the cooking process. To refrain from browning meat and fat in this way, is to cook them en blanquette. From Larousse Gastronomique `BLANQUETTE: the french term for a ragout of white meat (veal, lamb or poultry)cooked in a white st....
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http://en.wikipedia.org/wiki/Blanquette_de_veau
Blanquette de veau is a ragout or stew of veal in a white sauce.
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http://www.probertencyclopaedia.com/browse/QB.HTM
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