Definition of the noun Fricassee
What does Fricassee mean as a name of something?
noun - plural: fricassees
- pieces of chicken or other meat stewed in gravy with e.g. carrots and onions and served with noodles or dumplings
Alternative definition of the noun Fricassee
- meat or poultry cut into small pieces, stewed or fried and served in its own gravy.
Definition of the verb Fricassee
What does Fricassee mean as a doing word?
verb - inflections: fricasseed | fricasseeing | fricassees
- make a fricassee of by cooking
Alternative definition of the verb Fricassee
- [transitive] to cook meat or poultry in this manner
Fricassee or fricassée is a method of cooking meat in which it is cut up, sautéed and braised, and served with its sauce, traditionally a white sauce.
- Chef's Menu - Dec 3, 2012 Recipe Chicken Fricassee
Chef's Menu - Recipe Chicken Fricassee 3-4 servings 350 degree oven or on stove top, covered Chicken, whole 1 ea, cut into 8 pieces Salt & Pepper Oil Onion, ...
- Chicken and Mushroom Fricassee Recipe
Chicken and Mushroom Fricassee Recipe...
- Chicken Fricassee Recipe - Jamie Oliver's Search for a Food Tube Star
Chicken Fricassee is not particularly German, but every German child and grown-up knows and loves it! It's comforting, it's creamy, it's gorgeous! Traditionally ...
- Jamaican fricassee pork recipe
Jamaican traditional recipe: Jamaican fricassee pork an old-fashioned method of cooking pork in Jamaica. How to test pork for trichina worm ...
- WMF Chicken Fricassee Recipe
Printed dictionaries and other books with definitions for Fricassee
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by Barbara Ann Kipfer
The verb fricassee refers to preparing meat by this method. The end result of fricassee is a thick, chunky stew, often flavored with wine. FRIED DOUGH is a variety of fried bread made from a yeast dough and has sweet varieties with icing, ...
by Leslie Bilderback
A fricassee is a stew, usually of chicken, veal, or rabbit. What shows up in the fricassee is a matter of preference, and in most cases it includes whatever is on hand. What distinguishes it is the meat, first browned in butter before stewing.
by Leslie Bilderback, CMB
A fricassee is a stew, usually of chicken, veal, or rabbit. What shows up in the fricassee is a matter of preference and, in most cases, includes whatever is on hand. What distinguishes it is that the meat is browned before being stewed. 1.
Just how (1892)
A Key to the Cook-books by Adeline Dutton Train Whitney
A white fricassee is a stew, without vegetables. with a butter and cream thickening; seasoning, salt, pepper, and mace. A brown fricassee is a stew, without vegetables, finished with a fry, in pork fat or butter. A gravy being made of the broth and ...
Containing an Undergraduate Course of Study by Emma Pike Ewing
Fricasseeing. — Stews are often, but incorrectly, termed fricassees. A fricassee is a combination of a saute1 and a stew, ...
The School Kitchen Textbook (1915)
Lessons in Cooking and Domestic Science for the Use of Elementary Schools by Mary Johnson Lincoln
A fricassee is a form of stewing where the meat is sauted or browned in fat, either before or after stewing, and is usually served without vegetables. A pot-pie is a stew with the dough put on as a crust instead of in the form of dumplings. Braising ...
Wide Awake (1889)
Of course you all know that a chowder is a stew of fish, clams or oysters; and that a fricassee is a stew PARSLEY AND THYME. in which the meat is browned in fat, either before or after cooking in the hot water, and is served without vegetables.
Lonely Planet Pocket Prague (2015)
by Lonely Planet, Mark Baker
CZECH €€€ 5U Zlaté Hrušky MAP GOOGLE MAP 'At the Golden Pear' is a cosy, wood-panelled gourmets' corner, serving Bohemian fish, fowl and game dishes (tripe fricassee is a speciality) and frequented by locals ...
American Cookery (1922)
Sometimes only part of the meat is browned; sometimes the browning is done after it is first cooked, but correctly speaking a fricassee is a stew of browned meat. Tenderloin of Beef Cutlets with Tomato Sauce Cut the tenderloin into crosswise ...
Nursing World (1901)
A fricassee is a form of stewing when the meat is fried or browned in hot fat, either before or after stewing, and is usually served without vegetables. A pot -pie is a stew with the dough put on as a crust instead of in the form of dumplings.
by Ethan Wolff
Chicken fricassee is a top seller, served with rice and beans and just $7.75 for a plate. 136 W. 46th St., btw.
Lessons in Cooking for the Use of Classes in Public and Industrial Schools by Mary Johnson Lincoln
A fricassee is a form of stewing where the meat is fried or browned in fat, either before or after stewing, and is usually served without vegetables.
by Sallie Joy White
Of course you all know that a chowder is a stew of fish, clams or oysters; and that a fricassee is a stew in which the meat is browned in fat, either before or after cooking in the hot water, and is served without. vegetables. A pot-pie is a stew in ...
The Southern Pantry Cookbook (2014)
105 Recipes Already Hiding in Your Kitchen by Jennifer Chandler
Instead, warm the condensed FREEZES WELL CHICKEN FRICASSEE A fricassee is a French dish of braised. soup in a saucepan and then stir in the Cheddar cheese. PANTRY SHORTCUT: 2 (10-ounce) cans tomatoes with green chilies can.
The English Housewife (1986)
by Gervase Markham, Michael R. Best
Fricassee is a term still used for dishes of stewed and spiced meat; Markham uses the term more generally for dishes with several ingredients mixed, and the result either fried or stewed. “Quelquechoses” are literally “somethings”: the word ...
Starting with Ingredients (2006)
Quintessential Recipes for the Way We Really Cook by Aliza Green
Chicken fricassee is an old French dish originally consisting of a white meat stewed in stock and served in a white sauce that was adapted by the English by 1600. Somehow this dish became the utmost in elegance in the American Jewish ...
by Nam Nguyen
Etym: [See Fricassee.] 1. Meat sliced and dressed with strong sauce. [Obs.] King. 2. An unguent; also, the act of rubbing with the unguent . FRICANDEAU; FRICANDO Fri"can`deau`, Fric"*an*do (, n. Etym: [F. fricandeau; cf.
The Licensed Traders' Dictionary of Words and Terms Used in Connection with Their Calling and in the Controversies Relating to It: Being a Technical Thesaurus ... (1903)
by Noah Webster
Etym: [See Fricassee.] 1. Meat sliced and dressed with strong sauce.
by John Nott
Œo fricassee Cljicfeeng tottlj Chamnaien tOTlne.
by William Dwight Whitney, Benjamin Eli Smith
fricace2t, •»• [See fricassee.] Meat sliced and dressed with strong sauce. fricandeau (frik-an-do'), ...
Intended to Exhibi ... : in Two Volumes by Noah Webster
[See Fricassee..] Meat sliced and dressed with strong sauce; also, an unguent prepared by frying things together. ' B. Jonson.
Online dictionaries and encyclopedias with entries for Fricassee
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Photos about Fricassee
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- Alligator Fricassee'
Photo credit: smoorenburg
- Duck fricassee, potato mousseline
Eleven Madison Park, New York
Photo credit: T.Tseng
- Chicken Fricassee with Red Cabbage
Photo credit: SheriW
- Madison & Rayne: Wild mushroom fricassee
photo courtesy of Madison & Rayne
Photo credit: kurmanstaff
- Clio Fricassee of escargots and pork belly
habanero emulsion really punched up this dish, which is generally very rich. Pork belly was the highlight.
Photo credit: snowpea&bokchoi
- Chicken fricassee over garlic mashed potatoes
Carter and Kelly made this
Photo credit: ljv
- Colorado Lamb Loin with Sweet Bread Fricassee
Photo credit: ishane
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Scrabble value of F4R1I1C3A1S1S1E1E1
The value of this 9-letter word is 14 points. It is included in the first and second editions of the Official Scrabble Players Dictionary.
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