- 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
Examples from the Web for fricasseed
The intention is to have it parboiled only, as it is afterwards to be fricasseed.
Pigeons may be split and broiled, like chickens; also stewed or fricasseed.
For chicken or turkey gumbo, the fowl must first be fricasseed.Mrs. Hale's Receipts for the Million
Sarah Josepha Hale
If they fricasseed an omelet he snatched bits of it, which Monsieur and he went off into a corner to eat.The Correspondence of Madame, Princess Palatine, Mother of the Regent; of Marie-Adlade de Savoie, Duchesse de Bourgogne; and of Madame de Maintenon, in Relation to Saint-Cyr
Charlotte-Elisabeth, duchesse d Orlans; Marie Adelaide, of Savoy, Duchess of Burgundy; and Madame de Maintenon
In the contents, under Rabbit, word "fricaseed" changed to "fricasseed"The National Cook Book, 9th ed.
Hannah Mary Peterson
- stewed meat, esp chicken or veal, and vegetables, served in a thick white sauce
- (tr) to prepare (meat) as a fricassee
Word Origin and History for fricasseed
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.