| 释义 |
‖ blanquette|blɑ̃kɛt|
Also 8 blanquet.
[Fr. (see blanket n.).]
A dish of light meat (esp. veal) in a white sauce.
1747H. Glasse Art of Cookery ii. 29 Veal Blanquets. Roast a Piece of Veal..cut it into little thin Bits..put in some good Broth... Keep it stirring. 1846‘A Lady’ Jewish Man. Cookery p. xiii, Blanquette, a kind of fricassee with a white sauce. 1906Mrs. Beeton Bk. Househ. Managem. xv. 435 Blanquette of veal. Ibid. xviii. 560 Blanquette of lamb. Ibid. 719 Blanquette of turkey. 1923Harmsworth's Househ. Encycl. III. 2404/3 Lamb Blanquette. This is an entrée composed of scallops of cold roast lamb heated in a rich white sauce, with the addition of mushrooms. 1960Times 1 Aug. 9/3 It is hard to distinguish clearly between a blanquette and a fricassee. Both should be made from fresh meat (usually chicken, veal or lamb) cooked in a flavoured white stock... For a blanquette the meat is more often blanched with herbs and seasoning. |