What is a white sauce of fat, broth, and vegetables, used esp. for braised meat called?
blanc — A white sauce of fat, broth, and vegetables, used esp. for braised meat. (Webster's 1913.)
Sources
- Webster's Unabridged Dictionary, 1913 edition (public domain, via GCIDE / Project Gutenberg).
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- Published: 2026-07-17T00:00:00-07:00 · Modified: 2026-07-17T00:00:00-07:00