fricassee n : pieces of chicken or other meat stewed in gravy with e.g. carrots and onions and served with noodles or dumplings v : make a fricassee of by cooking; "fricassee meats"
EtymologyFrom etyl fr fricassée (noun), from fricassée, past participle of fricasser (verb)
- Rhymes: -iː
meat or poultry cut into small pieces, stewed or fried and served in its own gravy
- German: Frikassee
- to cook meat or poultry in this manner
to cook meat or poultry in this manner
- German: frikassieren
Fricassee (sometimes spelled Fricassée) is typically poultry, but other types of white meat can be substituted. They are first cut into pieces, and then stewed in a white gravy. Contemporarily, it often includes other ingredients (such as mushrooms, vegetables, etc.) sauteed and served in a dry vermouth cream sauce.
A cajun fricassee is any type of meat or seafood stewed in a gravy made with a dark cajun roux, usually the color of milk chocolate. As in most cajun dishes, it also contains onions, garlic, celery and bell peppers and is served over rice.
- Fricassée, at the BBC Food glossary
fricassee in German: Frikassee
fricassee in Spanish: Fricasé
fricassee in French: Fricassée
fricassee in Japanese: フリカッセ
fricassee in Swedish: Frikassé
Irish stew, bake, barbecue, baste, blanch, boil, bouillabaisse, braise, brew, broil, brown, chowder, coddle, cook, curry, devil, do, do to perfection, etuvee, fire, frizz, frizzle, fry, goulash, griddle, grill, heat, meat stew, mulligan, mulligan stew, olio, olla, olla podrida, oven-bake, oyster stew, paella, pan, pan-broil, parboil, poach, prepare, prepare food, ragout, roast, saute, scallop, sear, shirr, simmer, steam, stew, stir-fry, toast