fricandeau

American  

[frik-uhn-doh, frik-uhn-doh] / ˈfrɪk ənˌdoʊ, ˌfrɪk ənˈdoʊ /

Or fricando

noun

plural

fricandeaus, fricandeaux

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

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fricandeau British  

/ ˈfrɪkənˌdəʊ /

noun

1. a larded and braised veal fillet

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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

If served with fricandeau, veal sauté, or filet of beef, add the juices of the meat to the sauce.

From The Cauliflower by Crozier, A. A. (Arthur Alger)

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 Belcher, Edward, Sir

Keep the fricandeau quite hot, and then glaze it.

From The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families by Eaton, Mary, fl. 1823-1849

Would a well-baked omelette and a bit of fricandeau suit the gentlemen?—Admirably?

From The Bronze Eagle A Story of the Hundred Days by Orczy, Emmuska Orczy, Baroness

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.

From The Doctor's Wife by Braddon, M. E. (Mary Elizabeth)