Definitions

from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. A cut of veal that has been larded and braised.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. A French dish consisting of thinly sliced veal, braised with various vegetables and white wine

from the GNU version of the Collaborative International Dictionary of English

  • n. A ragout or fricassee of veal; a fancy dish of veal or of boned turkey, served as an entrée, -- called also fricandel.

from The Century Dictionary and Cyclopedia

  • n. A thick slice of veal or other meat larded, stewed, and served with a made sauce.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • n. larded veal braised and glazed in its own juices

Etymologies

French, from fricasser, to fricassee; see fricassee.
(American Heritage® Dictionary of the English Language, Fourth Edition)

Examples

  • The menu options take a few moments to study, sprawled as they are on several chalkboards around the room: sharable platters of Cantal charcuterie served with cornichons (I am especially fond of the veal terrine called fricandeau) or well-aged farmhouse cheeses (Morbier, Cantal, Saint-Nectaire ...), copious salads (including a few vegetarian options), and a collection of bistro classics done right: a grilled steak with Roquefort sauce, and herb-roasted rack of lamb, or a duck confit, homemade and particularly tasty.

    In Paris, Mastering the Art of

  • In other cases, by the time Artusi came along, Italian had already absorbed the French word and made its spelling more familiar: for example, the French veal fricassee, fricandeau had become fricandò in Italy.

    Delizia!

  • “Try a little of that fricandeau,” says Mrs. Snorter, with a kind smile.

    The Fitz-Boodle Papers

  • Whenever, for my part, I see the head man particularly anxious to ESCAMOTER a fricandeau or a blanc-mange, I always call out, and insist upon massacring it with a spoon.

    The Book of Snobs

  • And Mr. Wylder looked poetically unhappy, and trundled over a little bit of fricandeau on his plate with his fork, desolately, as though earthly things had lost their relish.

    Wylder's Hand

  • We date from the beginning of his reign the invention of the fricandeau, generally attributed to a Swiss.

    The Mirror of Literature, Amusement, and Instruction Volume 13, No. 371, May 23, 1829

  • Now the fricandeau having its Columbus, its discovery appears not more wonderful than that of America, and yet it required _une grande force de tête_.

    The Mirror of Literature, Amusement, and Instruction Volume 13, No. 371, May 23, 1829

  • "Did you think that I would offer you a fricandeau au jus?"

    The French Immortals Series — Complete

  • _ -- Similar to a fricandeau, but smaller; grenadins are served with vegetable purées.

    The Girl's Own Paper, Vol. VIII, No. 355, October 16, 1886

  • "There's fricandeau of veal, calf's-head collops, tripe _à_ --" here she stopped short, confused at the shocking word.

    Bluebell A Novel

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  • "Thus all they had to select from was tea, bread and sweet butter, porridge, ham and broiled mushrooms, rabbit pie, fricandeau of eggs, mayonnaise of prawns, and spiced beef."
    Etiquette & Espionage by Gail Carriger, p 121

    March 11, 2013

  • With submission to your better judgment, replied I, it would be expedient, at least so it strikes me, to get rid of that strange fellow, before he is informed of my intended match with Basil's daughter: a cook, as you are aware, is a dangerous rival. You are perfectly in the right, rejoined my trusty counsellor; we must clear the premises of him -- he shall receive his discharge from me to-morrow morning, before he puts a finger in the fricandeaus; thus you will have nothing more to fear either from his poisonous sauces or bewitching tongue.

    - Lesage, The Adventures of Gil Blas of Santillane, tr. Smollett, bk 10 ch. 8

    October 9, 2008