BLANC

(blŏng). [Fr.] In cookery , a dish which, according to Mrs Rundell, is formed of grated bacon and suet, of each 1 lb. ; butter, 1 ⁄ 2 lb. ; 2 lemons; 3 or 4 carrots (cut into dice); 3 or 4 onions; and a little water; the whole being simmered for a short time, with or without the addition of a gla of sherry or marsala, before serving.