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

1740–50; < French; see blank, -ette Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2014.
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Example sentences
It's delicious with a creamy blanquette of veal, delicately poached fish, or chicken braised with fennel and garlic.
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