fricassee

[ frik-uh-see ]

noun

1. meat, especially chicken or veal, browned lightly, stewed, and served in a sauce made with its own stock.

verb (used with object)

, fric·as·seed, fric·as·see·ing.

1. to prepare as a fricassee.

fricassee

/ ˈfrɪkəˌseɪ; ˈfrɪkəsɪ; ˌfrɪkəˈsiː /

noun

1. stewed meat, esp chicken or veal, and vegetables, served in a thick white sauce

verb

1. tr to prepare (meat) as a fricassee

Word History and Origins

Origin of fricassee¹

1560–70; < Middle French, noun use of feminine past participle of fricasser to cook chopped food in its own juice, probably equivalent to fri ( re ) to fry ¹ + casser to break, crack (< Latin quassāre to shake, damage, batter); compare, however, dial. fricâssié, perhaps with a reflex of Vulgar Latin *coāctiāre, verbal derivative of Latin coāctus compressed, condensed, past participle of cōgere; cogent

Word History and Origins

Origin of fricassee¹

C16: from Old French, from fricasser to fricassee; probably related to frire to fry ¹

Example Sentences

I shall use this chicken for fricassee; it has been singed, picked and wiped with a wet towel.

From Project Gutenberg

In cooking chicken for fricassee you want to have the pieces about one size, so that they will cook easily.

From Project Gutenberg

Part of the chicken I am going to make into a brown fricassee, and part of it I am going to fry.

From Project Gutenberg

Cover up the sauce pan after the fricassee is seasoned, and cook it until it is tender.

From Project Gutenberg

To keep the fricassee white, cover it (while stewing) with a sheet of buttered paper laid over the fowls.

From Project Gutenberg

Related Words

• bubble
• burn
• churn
• ferment
• rage
• seethe
• stew
• stir
• warm