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

fricassee
[FRIHK-uh-see]
n=2E A dish of meat (usually chicken) that has been saut=E9ed in butter
before being stewed with vegetables. The end result is a thick, chunky
stew, often flavored with wine. fricassee v. This word is also used as
a verb, as in to "fricassee a chicken."

- - -

blanquette
[blahn-KEHT]
A rich, creamy stew made with veal, chicken or lamb, button mushrooms
and small white onions. The name comes from the French word blanc ,
meaning "white."

=A9 Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.=20
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