A white ragout, fricassee or stew based on veal, lamb, chicken or sweetbreads, with a sauce made from the juices or gravy in which the meat has cooked, is known in French cookery as a Blanquette (blon-ket). The sauce is enriched with a mixture of egg yolks and cream and is flavoured with a bouquet garni, onion and lemon juice. A blanquette is traditionally garnished with croutons of bread, button mushrooms and small onions cooked in a court bouillon.

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