En blanquette is a term used for any white meat cooked in a white stock or water. A classic blanquette de veau is usually made with veal breast or shoulder. You can buy the meat in chunks at butcher counters.
According to purists, only mushrooms and white or pale vegetables (celeriac, celery hearts, braised parsnips, lettuce or leeks) are allowed in a blanquette, but nearly everyone adds carrots for extra flavour and to jolly things up. Most serve it on top of riz à la créole (boiled rice).
Image by Dr. Bernd Gross