Fricassee

Fricassee: (noun; plural "fricassees") meat or poultry cut into small pieces, stewed or fried and served in its own gravy.

Archive 2009-03-01 Laura 2009

Fricassee: (noun; plural "fricassees") meat or poultry cut into small pieces, stewed or fried and served in its own gravy.

Monthly Mingle: Caribbean Chicken Fricassee, Maybe Laura 2009

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Gaiman Fricassee 2006

Fricassee of Lobster with Lemongrass and Lime Leaves: lobster meat in a small cast-iron pot with a buttery sauce and citrus aromas was served alongside Tsukasabotan Junmai Daiginjo ‘Shizuku’ with a driving heat of alcohol behind its eucalyptus notes and an aroma of sweet flowers.

Chanterelle, 483 comingilillian stars 2006

Fricassee of Lobster with Lemongrass and Lime Leaves: lobster meat in a small cast-iron pot with a buttery sauce and citrus aromas was served alongside Tsukasabotan Junmai Daiginjo ‘Shizuku’ with a driving heat of alcohol behind its eucalyptus notes and an aroma of sweet flowers.

Augieland: 2006

Yodeler Jones owns a Spaghetti Emporium that is successful until a Fried Fritter Fricassee parlor opens next door.

Kids Lit » Blog Archive » On Top of Spaghetti 2006

Fricassee of Lobster with Lemongrass and Lime Leaves: lobster meat in a small cast-iron pot with a buttery sauce and citrus aromas was served alongside Tsukasabotan Junmai Daiginjo ‘Shizuku’ with a driving heat of alcohol behind its eucalyptus notes and an aroma of sweet flowers.

learn wine 2006

Fricassee of Thai snapper with frogs 'legs, porcini and ham "jus" … pheasant with blueberries and chocolate sauce … coffee-crusted sirloin steak.

Eureka! Bok Choy!: When Do Chefs Create? 2004

Fricassee of Thai snapper with frogs 'legs, porcini and ham "jus" … pheasant with blueberries and chocolate sauce … coffee-crusted sirloin steak.

Eureka! Bok Choy!: When Do Chefs Create? 2004

Clermont, The Professed Cook, p. 200, states that the Fricassee de Poulets à la Bourdois is “after the name of the Author Bourdois,” but I fear he is speaking only of this one recipe which does appear in Les Soupers de la cour, 2:118, though this turn of phrase is used nowhere else by Clermont.

Savoring The Past Wheaton Barbara Ketcham 1983