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

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

From Italian Letters of a Diplomat's Life January-May, 1880; February-April, 1904 by Waddington, Mary Alsop King

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

"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

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

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