How to Make It. 1  Preheat grill to medium. Cut 6 12-by-18-inch pieces of heavy-duty foil. 2  In a large bowl, whisk oil, vinegar, garlic, seasoned salt and pepper. Add vegetables; toss to coat. 3  Fold long sides of foil toward each other, crimping edges to seal. Fold and crimp remaining edges, forming a sealed packet.  Place packets, seam side up, on grill.
Blanquette de veau Ã  l'ancienne. Blanquette de veau ([blÉÌkÉt dÉ vo]) is a French veal ragout in which neither the veal nor the butter is browned in the cooking process. To refrain from browning meat and fat in this way, is to cook them en blanquette. From Larousse Gastronomique BLANQUETTE: the french term for a ragout of white meat (veal, lamb or poultry) cooked in a white stock or water with aromatic flavorings. Theoretically, the sauce is obtained by making a roux and adding cream and egg yolks.
sequin (plural sequins) ( 1 historical) Any of various small gold coins minted in Italy and Turkey. 2  A sparkling spangle used for the decoration of ornate clothing.