from The American Heritage® Dictionary of the English Language, 4th Edition
- n. Poultry or meat cut into pieces and stewed in gravy.
- transitive v. To prepare (poultry or meat) by cutting into pieces and stewing in gravy.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. meat or poultry cut into small pieces, stewed or fried and served in its own gravy.
- v. to cook meat or poultry in this manner
from the GNU version of the Collaborative International Dictionary of English
- n. A dish made of fowls, veal, or other meat of small animals cut into pieces, and stewed in a gravy.
- transitive v. To dress like a fricassee.
from The Century Dictionary and Cyclopedia
- To prepare or dress as a fricassee.
- n. A dish made by cutting chickens, rabbits, or other small animals into pieces, and dressing them with a gravy in a frying-pan or a like utensil. Formerly also fricasee.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- 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
Gode, in wandering by the river, had encountered a pond of giant frogs, and the fricassee was the result.
The word "fricassee" is derived from Medieval French, and it appears that it originated in France in the Middle Ages, but it's been in the New World for a long time.
Avoid making chicken dishes with fat-laden sauces including butter or cream, or fricassee, which uses a lot of oil.
Mimi Ritzen Crawford for The Wall Street Journal The croque forestier, made with a fricassee of mushrooms, is pictured here.
"People really enjoy the croque forestier—with a fricassee of mushrooms—and the steamed eggs with prosciutto," said Ms. Williams.
This fricassee -- if it was a fricassee in the end -- is outstanding.
Grace said ... that's so pretty! frankly, i think i enjoy simply saying fricassee, much less eating it.
I served the fricassee with Caribbean rice and peas -- made on the fly.
MeetaK said ... the fricassee looks really d'lish. love the thick sauce and the rice is perfect. a great entry and thanks for joining us at the mingle!
His fricassee of snails contains the spicy Japanese condiment red yuzu kosho, local fiddlehead ferns and resinous Greek mastic infused with English peas.
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