blanquette

[blahng-ket, blahn-]
noun
a ragout of lamb, veal, or chicken, prepared in a velouté sauce, usually garnished with croutons or small onions and mushrooms.

Origin:
1740–50; < French; see blank, -ette

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It's delicious with a creamy blanquette of veal, delicately poached fish, or chicken braised with fennel and garlic.
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