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fricassee

Definition of the noun fricassee

What does fricassee mean as a name of something?

noun - plural: fricassees

  1. pieces of chicken or other meat stewed in gravy with e.g. carrots and onions and served with noodles or dumplings
    • lexical domain: Foods & Drinks - nouns denoting foods and drinks
    • more generic word: stew = food prepared by stewing especially meat or fish with vegetables
    • more specific terms:

Alternative definition of the noun fricassee

noun

  1. 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

  1. make a fricassee of by cooking
    • examples: fricassee meats | The chefs fricassee the vegetables
    • domain: cookery / cooking / preparation
    • lexical domain: Change - verbs of size, temperature change, intensifying, etc.
    • more generic word: cook = transform and make suitable for consumption by heating

Alternative definition of the verb fricassee

verb

  1. [transitive] to cook meat or poultry in this manner

Food

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.

Printed dictionaries and other books with definitions for fricassee

Click on a title to look inside that book (if available):

Google previewThe Culinarian: A Kitchen Desk Reference (2012)

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, ...

Google previewThe Complete Idiot's Guide to Comfort Food (2007)

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.

Google previewThe Complete Idiot's Guide to Good Food from the Good Book (2008)

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.

Google previewJust 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 ...

Google previewA Text-book of Cookery, for Use in Schools (1899)

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, ...

Google previewThe 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 ...

Google previewWide 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.

Google previewNursing 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.

Google previewFrommer's NYC Free and Dirt Cheap (2010)

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.

Google previewBoston School Kitchen Text-book (1903)

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.

Google previewCookery in the Public Schools (1890)

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 ...

Google previewCajun Low-Carb (2005)

by Theriot, Jude W.

Lagniappe: Fricassee is a dish that will satisfy the soul of any Cajun. It is easy, but it takes a little cooking time. You can serve it in a bowl with a spoon if you like, since you can't serve it over rice. The chicken is tender, juicy, and oh-so-tasty.

Google previewThe 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.

Google previewThe 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 ...

Google previewUnited Editors Encyclopedia and Dictionary (1907)

A Library of Universal Knowledge and an Unabridged Dictionary of the English Language ...

FRICASSEE,. n. frik'da-sé'. [F. frzbassée—from. frieasser,. to fry, to stew meat cut into small pieces-~from L. frigo...

Google previewThe 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)

FRICASSEE.

Google previewWebster's Unabridge Dictionary, Vintage Pre-1923 Edition (2015)

by Noah Webster

Etym: [See Fricassee.] 1. Meat sliced and dressed with strong sauce.

Google previewA Concise Etymological Dictionary of the English Language (1893)

by Walter William Skeat

Fricassee, a ...

Google previewThe cooks and confectioners dictionary; or, The accomplish'd housewifes companion ... (1723)

by John Nott

Œo fricassee Cljicfeeng tottlj Chamnaien tOTlne.

Google previewThe Century Dictionary and Cyclopedia: Dictionary (1906)

fricace2t, »• [See fricassee.] Meat sliced and dressed with strong sauce. fricandeau (frik-an-dd'), n. ; pi.

Google previewA Dictionary of the English Language (1831)

by Noah Webster

[See Fricassee..] Meat sliced and dressed with '' sauce; also, an unguent prepared frying things to£ ' y Irying B. Jonson. FRICASSEE', n. [Fr.; It frigasea; Sp. fricasea; Port fricassé, ...

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Small photo of a plate with rice and colorful chicken fricasseeSmall photo of a pan with rice and colorful chicken fricasseeSmall photo of a plate with rice and colorful chicken fricasseeSmall photo of Chicken fricassee with rice, vegetables, capers and parsleySmall photo of Fricassee of chicken with vegetables in the potSmall photo of Fricassee from turkey with potatoes and mushroomsSmall photo of chicken fricassee in a frying pan More...

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Fricassee Meaning

Video shows what fricassee means. meat or poultry cut into small pieces, stewed or fried and served in its own gravy.. Fricassee Meaning. How to pronounce ...

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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