from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun A cut of veal that has been larded and braised.
from The Century Dictionary.
- noun A thick slice of veal or other meat larded, stewed, and served with a made sauce.
from the GNU version of the Collaborative International Dictionary of English.
- noun (Cookery) A ragout or fricassee of veal; a fancy dish of veal or of boned turkey, served as an entrée, -- called also
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun A
Frenchdish consisting of thinly sliced veal, braised with various vegetables and white wine
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun larded veal braised and glazed in its own juices
from The American Heritage® Dictionary of the English Language, 4th 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.
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.
“Try a little of that fricandeau,” says Mrs. Snorter, with a kind smile.
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.
"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.
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_.