fricandeau

American  

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

Or fricando

noun

fricandeaus, plural fricandeaux plural

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

Grenadins.—Similar to a fricandeau, but smaller; grenadins are served with vegetable purées.

From The Girl's Own Paper, Vol. VIII, No. 355, October 16, 1886 by Peters, Charles

"There's fricandeau of veal, calf's-head collops, tripe à—" here she stopped short, confused at the shocking word.

From Bluebell A Novel by Huddleston, Mrs. George Croft

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

The fricandeau is the most choice cut of veal.

From The Century Cook Book by Ronald, Mary

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