It is a white-cooked meat stew (cooked in a white background or simply in water with an aromatic garnish) made from white meat (veal, poultry, rabbit).
The term "blanquette" comes from the fact that the sauce that coats the stew is white...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.