> wrote:

> Is there a difference between a fricassee of chicken, and a blanquette
> of chicken?

In modern culinary practice, often none. Traditionally, though,
fricassée pieces were first cooked in fat (usually butter), somewhat
browning them, if only very lightly, and then cooked in white sauce,
whereas blanquette pieces were initially cooked in stock, before white
roux was added and the sauce was made. At least this is my
understanding...

Victor