blanquette de veau , także: blanquette

Indeed, an Omelette aux Champignons, Blanquette de Veau, Petits pois la Francaise, and - to follow - a Baba au Rhum.'

However, Georges Auguste Escoffier's Le Guide culinaire written in 1903 lists both the "Blanquette de Veau a l'Ancienne" (old fashioned Blanquette Veal breast) as being served with noodles instead of rice.