White (au): locut. The expression "au blanc" applies to the cooking of items in a court-bouillon of water and flour (See Cooking white) or in a white stock, in particular when it comes to poultry or of calf.
A white is a kind of court-bouillon in which flour and fat are added, the fat then acting as a lid and preventing oxidation, especially of the skin, leaving the piece of meat perfectly white.
The flour is mixed in...
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