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fricassee

[frik-uh-see]
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noun
  1. meat, especially chicken or veal, browned lightly, stewed, and served in a sauce made with its own stock.
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verb (used with object), fric·as·seed, fric·as·see·ing.
  1. to prepare as a fricassee.
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Origin of fricassee

1560–70; < Middle French, noun use of feminine past participle of fricasser to cook chopped food in its own juice, probably equivalent to fri(re) to fry1 + casser to break, crack (< Latin quassāre to shake, damage, batter); compare, however, dial. fricâssié, perhaps with a reflex of Vulgar Latin *coāctiāre, verbal derivative of Latin coāctus compressed, condensed, past participle of cōgere; see cogent
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2018

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British Dictionary definitions for fricasseed

fricassee

noun
  1. stewed meat, esp chicken or veal, and vegetables, served in a thick white sauce
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verb -sees, -seeing or -seed
  1. (tr) to prepare (meat) as a fricassee
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Word Origin

C16: from Old French, from fricasser to fricassee; probably related to frire to fry 1
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Word Origin and History for fricasseed

fricassee

n.

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.

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Online Etymology Dictionary, © 2010 Douglas Harper