Introduction: I cooked this dish for the first time and the sauce turned to be something to die for. I will certainly keep this dish in my regular portfolio. Blanquette de veau is a French veal ragout in which neither the veal nor the butter is browned in the cooking process. To refrain from browning meat and fat in this way, is to cook them en blanquette. Blanquette is the French term for a ragout of white meat (veal, lamb or poultry) cooked in a white stock or water with aromatic flavorings. Source: Wikipedia