A culinary preparation that is typically characterized by its pale hue, is often comprised of a protein-based component that has been slow-cooked in a light-colored broth or stock. A specific example of such a dish might include a savory, slow-cooked stew made with tender cuts of veal that have been generously bathed in a velvety, cream-based sauce.
This is a white stew made with chicken, lamb, veal, or sweetbreads, enriched with egg yolk or cream, and flavored with a bouquet garni, onion, and lemon juice. The dish is served hot and typically garnished with bread croutons or pastry fleurons, button mushrooms, and onions.