Blanquette de veau is a French

French cuisine

French cuisine is a style of food preparation originating from France that has developed from centuries of social change. In the Middle Ages, Guillaume Tirel , a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France...

 veal

Veal

Veal is the meat of young cattle , as opposed to meat from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds...

 ragout

Ragout

-Etymology:The term comes from the French ragoûter, to revive the taste. The etymologically related Italian ragù is a sauce such as Bolognese used typically to dress pasta.-Preparation:...

 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.

To prepare blanquette de veau, one stew

Stew

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables , meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used...

s pieces of veal (such as shoulder or breast) and mirepoix

Mirepoix (cuisine)

A mirepoix is a combination of celery , onions, and carrots. Mirepoix, either raw, roasted or sautéed with butter, is the flavor base for a wide number of dishes, such as stocks, soups, stews and sauces...

, and bolsters the broth with flour, butter, cream, and/or egg yolk.

Mushrooms, rice, pasta and potatoes commonly accompany this dish, which is served hot.