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A blanquette *(f) is a type of white ragoût or stew. The word ‘blanquette’ comes from the French word for ‘white’ – ‘blanc’. A ‘white ragoût’ or ‘stew’ simply means that the meat, chicken, or fish is not browned in oil or fat before the stock and vegetables are added.
A blanquette differs from a fricassée in that a blanquette is cooked with the stock and vegetables, and the sauce finished at the end of cooking by thickening it with a liaison of eggs and cream, whereas a fricassée is cooked directly in the thickened sauce. A blanquette contains white meat – usually veal, or chicken. Examples of blanquettes are:
- blanquette de veau – veal blanquette;
- blanquette de volaille - chicken, or more strictly speaking ‘poultry’ blanquette.
How To Say It
How To Say It
- The 'a' is pronounced like the 'a' in father;
- The 'n' is nasalised (~) because it is preceded by a vowel;
- The 'q' in 'que' sounds like the English ‘k’. The 'u' is silent, and the ‘e’ has the sound of the second ‘e’ in ‘refEr’;
- You pronounce the ‘tt’, as you would a single ‘t’ in English, and the final ‘e’ is silent.
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Blanquette, Blanquettes Syllables & Phonetics
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