On Mon 14 Feb 2005 02:46:26p, wrote in rec.food.cooking:

>
>
> Is there a difference between a fricassee of chicken, and a blanquette
> of chicken? Both seem to go something like this:
>
> saute chicken pieces, but don't brown
> add flour & cook for a few minutes
> add stock & simmer for 30 minutes
> strain sauce
> reduce
> thicken with egg yolks & cream
>
>
> Josh

A blanquette IS a _white_ fricassee. There is also a _brown_ fricassee.

HTH
Wayne