Blanquette - Defined with Recipes

Blanquette—A term often used in describing a white fricassee of white meats, such as sweetbreads, veal, animal brains, spring lamb, rabbit, chicken, etc., etc.

Blanquette of Chicken

2 cups cold cooked chicken, cut in strips 
1 tablespoon finely chopped parsley 
1 cup White Sauce II 
Yolks from 2 eggs
2 tablespoons milk

Add chicken to sauce; when well heated, add yolks of eggs slightly beaten, diluted witli milk. Cook two minutes, then add parsley.

Blanquette of Lamb

Cut remnants of cooked lamb in cubes or strips. Reheat two cups meat iu two cups sauce. — sauce made of one-fourth cup each of butter and flour, one cup White Stock, and one cap of milk which has been scalded with two blades of mace. Season with salt and pepper, and add one tablespoon Mushroom Catsup, or any other suitable table sauce. Garnish with large crofitons, serve around green peas, or in a potato border, sprinkle with finely chopped parsley.

Blanquette of Veal

Reheat two cups cold roast veal, cut in small strips, in one and one-half cups White Sauce I. Serve in a potato border and sprinkle over all finely chopped parsley.

White Sauce I

2 tablespoons butter 
1 cup milk
1 1/2 tablespoons flour 
1/4 teaspoon salt
Few grains pepper

Put butter in saucepan, stir until melted and bubbling; add flour mixed with seasonings, and stir until thoroughly blended. Pour on gradually the milk, adding about one-third at a time, stirring until well mixed, then beatiug until smooth and glossy. If a wire whisk is used, all the milk may be added at once.

White Sauce II

Same as White Sauce I excpet use 3 Tablespoons of Flour instead of 1 1/2 Tablespoons.


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