| Not to be outdone is France with its veal blanquette, which is long-roasted to produce a pale stewed veal with the consistency of melted butter. |
| The cloth-covered table belongs in a French kitchen, with Grand-mere setting up for her blanquette de veau, and not in an Indian rasoi. |
| Veal blanquette is a dialogue between the velvety, almost fonduelike white-wine sauce and the fibrous textures of the underdone root vegetables — turnip squares, a beet the palest pink imaginable. |
| At the third: pork loin with a mandarin-orange sauce, and a pot of veal blanquette. |
| Originally created to accommodate the rests, the blanquette afterward became a separate dish, the sauce of which was worked again to be smooth and emphasize the meat. |
| Recent arrival Monsieur Benjamin, the funky sibling to Corey Lee's Benu, is where a new generation is thrilling to the joys of flawless renditions of devilled eggs, blanquette de veau and butter lettuce salad. |
