blanquetten.

/blɒŋˈkɛt/

/blaŋˈkɛt/

Forms: Also 1700s blanquet.

Etymology: French (see blanket n. and adj.).

A dish of light meat (esp. veal) in a white sauce.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > meat dishes > [noun] > veal dishes

murrey1381

boucon1706

brusole1706

fricandeau1706

blanquette1747

ris de veau1820

Sefton1845

Wiener schnitzel1857

love in disguise1877

osso buco1908

vitello tonnato1935

saltimbocca1937

scallopini1950

piccata1963

veal parmigiana1963

veal piccata1973

1747 H. 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 Lady Montefiore Jewish Man. p. xiii Blanquette, a kind of fricassee with a white sauce.

1906 Mrs. Beeton's Bk. Househ. Managem. (rev. ed.) xv. 435 Blanquette Of Veal.

1906 Mrs. Beeton's Bk. Househ. Managem. (rev. ed.) xviii. 560 Blanquette Of Lamb.

1906 Mrs. Beeton's Bk. Househ. Managem. (rev. ed.) xxiii. 719 Turkey, Blanquette Of.

1923 Harmsworth'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.

1960 Times 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.

This entry has not yet been fully updated (first published 1972; most recently modified version published online December 2020).

单词	blanquette
释义	blanquetten. /blɒŋˈkɛt//blaŋˈkɛt/ Forms: Also 1700s blanquet. Etymology: French (see blanket n. and adj.). A dish of light meat (esp. veal) in a white sauce. ΘΚΠ the world > food and drink > food > dishes and prepared food > meat dishes > [noun] > veal dishes murrey1381 boucon1706 brusole1706 fricandeau1706 blanquette1747 ris de veau1820 Sefton1845 Wiener schnitzel1857 love in disguise1877 osso buco1908 vitello tonnato1935 saltimbocca1937 scallopini1950 piccata1963 veal parmigiana1963 veal piccata1973 1747 H. 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 Lady Montefiore Jewish Man. p. xiii Blanquette, a kind of fricassee with a white sauce. 1906 Mrs. Beeton's Bk. Househ. Managem. (rev. ed.) xv. 435 Blanquette Of Veal. 1906 Mrs. Beeton's Bk. Househ. Managem. (rev. ed.) xviii. 560 Blanquette Of Lamb. 1906 Mrs. Beeton's Bk. Househ. Managem. (rev. ed.) xxiii. 719 Turkey, Blanquette Of. 1923 Harmsworth'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. 1960 Times 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. This entry has not yet been fully updated (first published 1972; most recently modified version published online December 2020). < n.1747
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