« back to encyclopedia search results
A dish originating in France, consisting of filleted white meat (or lamb) in a white sauce. This should be based on a pale meat stock. See our Recipe Section - 'Blanquette of Chicken'
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google or Bing – and learn how you could make top class bistro-style dishes. Classes take place in the beautiful Charente region of France & can be combined with a holiday, they are suitable for beginners upwards. Especially for those hoping to open their own restaurant. Small classes.