I think the main difference is the way the chicken is cut;
Fricassee is cut into strips.
Blanquette is cut into slices or discs.
Peter


"Nathalie Chiva" > wrote in
message ...
> On 14 Feb 2005 13:46:26 -0800, wrote:
>
> >
> >
> >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
> >
>
> Blanquette meat shouldn't be sauteed first.
>
> Nathalie in Switzerland