💡 Words with a Similar Meaning to "Blanquet"
Found via reverse dictionary — words that share a conceptual meaning.
| Word | Definition |
|---|---|
| braunnoun | A surname from German. |
| blanquettenoun | A white meat stew in which neither the meat nor the sauce is browned. |
| blancnoun | A white sauce of fat, broth, and vegetables, used especially for braised meat. |
| blancmangernoun | (historical) A sort of fricassee with white sauce, variously made of capon, fish, etc.; blancmange. |
| blanks and prizesnoun | A traditional English stew with pieces of meat (the "prizes") and peas or beans (the "blanks"). |
| cotelettenoun | Obsolete form of cutlet. [A thin slice of meat, usually fried.] |
| blancmangenoun | A simple dessert made by cooking sweetened milk with cornstarch and vanilla. |
| galantinenoun | A dish of boned, often stuffed meat (or fish) that has been boiled, and is served cold with its jelly. |
| bouillonnoun | A clear seasoned broth made by simmering usually light meat, such as beef or chicken. |
| blinnoun | A blintz or blini. |
| bouillinoun | Meat stewed with juice. |
| blintzenoun | Alternative spelling of blintz. [A thin blin (pancake), filled (often with sweet cheese) and folded, then fried and often served with sour cream, fruit, or a sweet sauce.] |
| gibelottenoun | A type of stew made from rabbit or fish, in white wine and broth, originating from France. |
| herbeladenoun | (obsolete) A dish of meat broth with egg and herbs, sometimes in pastry. |
| blandnoun | (UK dialectal) Mixture; union. |
| ballotinenoun | A boned piece of meat or fish that has been rolled around a stuffing, tied into a bundle, and roasted or braised |
| bechamel saucenoun | Alternative spelling of béchamel sauce. [A simple white sauce made from a roux of butter and flour to which hot milk is added.] |
| banquetnoun | A large celebratory meal; a feast. |
| béchamelnoun | Ellipsis of béchamel sauce. [A simple white sauce made from a roux of butter and flour to which hot milk is added.] |
| noisettenoun | A small round thick slice of meat (in particular, lamb or veal) that has been deboned. |
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