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fricandeau

or fric·an·do

[frik-uh n-doh, frik-uh n-doh]
noun, plural fric·an·deaus, fric·an·deaux [frik-uh n-dohz, frik-uh n-dohz] /ˈfrɪk ənˌdoʊz, ˌfrɪk ənˈdoʊz/.
  1. a loin of veal, larded and braised, or roasted.
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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)
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2018

Examples from the Web for fricandeau

Historical Examples

  • "Try a little of that fricandeau," says Mrs. Snorter, with a kind smile.

    The Fitz-Boodle Papers

    William Makepeace Thackeray

  • We date from the beginning of his reign the invention of the fricandeau, generally attributed to a Swiss.

  • These strips of omelet, resembling noodles, form a tasty and attractive dressing for a fricandeau (veal stew) or a similar dish.

  • They may also be larded like the fricandeau, and served in the same way, and with the like sauces, only less time in cooking.

  • If a piece of udder can be procured, stew it with the fricandeau, and serve it in the same dish.


British Dictionary definitions for fricandeau

fricandeau

fricando

noun plural -deaus, -deaux or -does (-ˌdəʊz)
  1. a larded and braised veal fillet
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Word Origin

C18: from Old French, probably based on fricassee
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012