American Heritage® Dictionary of the English Language, Fourth Edition
- n. A cut of veal that has been larded and braised.
Century Dictionary and Cyclopedia
- n. A thick slice of veal or other meat larded, stewed, and served with a made sauce.
GNU Webster's 1913
- n. (Cookery) A ragout or fricassee of veal; a fancy dish of veal or of boned turkey, served as an entrée, -- called also
- n. larded veal braised and glazed in its own juices
- French, from fricasser, to fricassee; see fricassee. (American Heritage® Dictionary of the English Language, Fourth Edition)
“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 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.”
““Try a little of that fricandeau,” says Mrs. Snorter, with a kind smile.”
“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.”
“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.”
“We date from the beginning of his reign the invention of the fricandeau, generally attributed to a Swiss.”
“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_.”
“Did you think that I would offer you a fricandeau au jus?”
“_ -- Similar to a fricandeau, but smaller; grenadins are served with vegetable purées.”
“There's fricandeau of veal, calf's-head collops, tripe _à_ --" here she stopped short, confused at the shocking word.”
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