- meat, especially chicken or veal, browned lightly, stewed, and served in a sauce made with its own stock.
- to prepare as a fricassee.
Origin of fricassee
Related Words for fricasseerage, stir, burn, warm, seethe, stew, ferment, churn, bubble, fume, parboil, effervesce, sparkle, cook, fizz, smart, fret, fricassee, poach, sear
Examples from the Web for fricassee
Historical Examples of fricassee
You may grill the paws, fricassee the shoulders, and roast the rest.The Parisians, Complete
Oh, tell the cook to make it into a fricassee, and be sure it is well flavoured.The Daughters of Danaus
You seemed particularly to enjoy a fricassee of the rats of Loo Choo.Lady Eureka, v. 2 (of 3)
Robert Folkestone Williams
Pour the fricassee into the dish, and garnish with the fried pieces.Housekeeping in Old Virginia
Marion Cabell Tyree
On the left is a fricassee of snails, fed, or rather purged, with milk.The Adventures of Peregrine Pickle, Volume I
- stewed meat, esp chicken or veal, and vegetables, served in a thick white sauce
- (tr) to prepare (meat) as a fricassee
Word Origin for fricassee
1560s, from Middle French fricassée, fem. past participle of fricasser "mince and cook in sauce" (15c.), of uncertain origin, perhaps related to or compounded from Middle French frire "to fry" (see fry (v.)) and casser, quasser "break, cut up." As a verb, from 1650s.