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

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

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

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)

Lard the veal, proceed in the same way as in the preceding recipe, and be careful that the gravy does not touch the fricandeau.

From The Book of Household Management by Beeton, Mrs. (Isabella Mary)

Mode.—Take a fine white liver, and lard it the same as a fricandeau; put it into vinegar with an onion cut in slices, parsley, thyme, bay-leaf, and seasoning in the above proportion.

From The Book of Household Management by Beeton, Mrs. (Isabella Mary)

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

From Jack Hinton The Guardsman by Lever, Charles James