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.

---

fricandeau British  

/ ˈfrɪkənˌdəʊ /

noun

1. a larded and braised veal fillet

---

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

I feel sure that the fricandeau is done to a turn by now.

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

Soon his cheerful voice was heard, echoing along the low rafters of the little inn, loudly calling for Annette and for news of the baked omelette and the fricandeau.

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

Now the fricandeau having its Columbus, its discovery appears not more wonderful than that of America, and yet it required une grande force de tête.

From The Mirror of Literature, Amusement, and Instruction Volume 13, No. 371, May 23, 1829 by Various

Perch, to fricassee 76 Pike, to dress ib. ——, stuffed, to boil ib. ——, to boil à-la-Française ib. ——, to broil ib. ——, in Court Bouillon 77 ——, fricandeau ib.

From The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. by Bury, Charlotte Campbell, Lady

The fricandeau is the most choice cut of veal.

From The Century Cook Book by Ronald, Mary