A classic French stew of white meat, traditionally veal, also made with lamb, chicken, or fish, cooked gently in a white stock and finished with a liaison of cream and egg yolks. Unlike brown stews, the meat is never seared: it simmers pale in aromatic broth with carrots, onions, and mushrooms, then the cooking liquid is thickened into a velvety white sauce that enrobes everything. The result is delicate rather than robust, showcasing the meat’s subtlety in a preparation that demands quality ingredients since nothing is hidden. Blanquette de veau is the archetype, a dish of bourgeois French cookery that teaches the essential technique of the white roux-based sauce. Its pallor is its point: refinement through restraint.