fricandeau
Americannoun
-
fricandeaus,
plural
-
fricandeaux
plural
noun
Other Word Forms
Noun Inflected Forms
Etymology
Origin of fricandeau
1700–10; < French, Middle French, equivalent to fric ( asser ) to fricassee (with -asser taken as a suffix) + -ande noun suffix ( see viand) + -eau diminutive suffix (≪ Latin -ellus; see -elle)
Example Sentences
Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.
See Examples For:
Lard the veal, proceed in the same way as in the preceding recipe, and be careful that the gravy does not touch the fricandeau.
From The Book of Household Management by Mrs. (Isabella Mary) Beeton
Here he is pathetic over a promising but not performing dinner at Auray—“soup, Carnac oysters, shrimps, fricandeau of veal, breast of veal, and asparagus;” but “everything so detestable” that his dinner was bread and cheese.
From Matthew Arnold by George Saintsbury
It is the sugar of the carrot and that of the onion, or of the garlic, that gives such a peculiar and delicious flavor to gravies and sauces, to beef à la mode, fricandeau, etc.
From Hand-Book of Practical Cookery for Ladies and Professional Cooks by Pierre Blot
The most general nautic dishes and refections are likewise cited, to the making of which most of our sea-cooks are competent—there being no purée, entremet, or fricandeau to trouble them.
From The Sailor's Word-Book An Alphabetical Digest of Nautical Terms, including Some More Especially Military and Scientific, but Useful to Seamen; as well as Archaisms of Early Voyagers, etc. by Sir Edward Belcher
The fricandeau is the most choice cut of veal.
From The Century Cook Book by Mary Ronald
I am, I hope, in the last week of my stay in this paradise of mud, and fricandeaus.
From The Life and Writings of Henry Fuseli, Volume I (of 3) by John Knowles
Their talk was of sauces and of cooks, what dishes each cook was famous for; whether his forte lay in white sauces or brown, in soups, lentilles, fricandeaus, bechemele, matelotes, daubes, &c.
From Tales and Novels — Volume 04 by Maria Edgeworth
These are very small fricandeaux, two or three of which are served on one dish, and they sometimes also are delicate, but highly-flavoured minces, formed into any approved shapes.
From The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette by Lady Judith Cohen Montefiore
Entrées.—A name for side dishes, such as cutlets, fricassées, fricandeaux, sweetbreads, etc.
From The Girl's Own Paper, Vol. VIII, No. 355, October 16, 1886 by Charles Peters
It may be used with the feather of a quill, to colour meats, such as the upper part of fricandeaux; and to impart colour to sauces.
From The Book of Household Management by Mrs. (Isabella Mary) Beeton
All the meat, ragouts, fricandeaux, and roasts, which are served round at dinner, seem to me to be of the same meat: a black uncertain sort of viand do these "fleshpots of Egypt" contain.
From From Cornhill to Grand Cairo by William Makepeace Thackeray
Veal, a white fricandeaux of, 62. brown, do.
From The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette by Lady Judith Cohen Montefiore
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