fricandeau

Or fric·an·do

[frik-uhn-doh, frik-uhn-doh]

noun

plural

fricandeaus, fricandeaux 

1. a loin of veal, larded and braised, or roasted.

fricandeau

/ ˈfrɪkənˌdəʊ /

noun

1. a larded and braised veal fillet

Word History and Origins

Origin of fricandeau¹

1700–10; < French, Middle French, equivalent to fric ( asser ) to fricassee (with -asser taken as a suffix) + -ande noun suffix ( viand ) + -eau diminutive suffix (≪ Latin -ellus; -elle )

Word History and Origins

Origin of fricandeau¹

C18: from Old French, probably based on _fricassee

Example Sentences

I could have sworn there was the same "fricandeau de veau."

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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.

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No part of the banquet came amiss to these young persons, from rout-cakes and preserved ginger to lobster-salad or the wall of a fricandeau.

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The fricandeau is the most choice cut of veal.

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Thus the fish was excellent, and the mutton perfect, while the fricandeau was atrocious, and the petits p�t�s execrable.

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