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fricassee::noun | Spocien Dictionary
| Type | Words |
|---|---|
| Type of | stew |
| Has types | chicken stew, turkey stew |
Examples of fricassee
fricassee
The fricassee of rabbit with peas, the only green note of the lot, was irresistible.
From the theatlantic.com
Allow fricassee to sit covered on the stove for 15 minutes before serving.
From the post-gazette.com
The chicken comes with pommes puree, Swiss chard and a vegetable fricassee.
From the suntimes.com
We follow with roast fillet of seabass and a little fricassee of peppers and mushrooms.
From the guardian.co.uk
Sprinkle the fricassee with the parsley and serve with the croutons.
From the mirror.co.uk
Specialties include chicken fricassee, roast pork sandwiches, empanadas and ham croquettes.
From the pe.com
Lunch was the most amazing fricassee of tender meat I've ever tasted.
From the independent.co.uk
Oysters fricassee, sake-marinated black cod and Japanese egg custard are particularly noteworthy.
From the sfgate.com
Next, with the Pinot, serve a rustic one-dish meal, a chicken fricassee called Chicken Grand-mere.
From the ocregister.com
- Make a fricassee of by cooking; "fricassee meats"
- Pieces of chicken or other meat stewed in gravy with e.g. carrots and onions and served with noodles or dumplings
- Fricassee or fricassu00E9e /u02C8fru026Aku0259siu02D0/ is a method of cooking meat in which it is cut up, sautu00E9ed and braised, and served with its sauce, traditionally a white sauce.
- Meat or poultry cut into small pieces, stewed or fried and served in its own gravy; to cook meat or poultry in this manner
- (Fricasseeing) Cooking pieces of meat by sauteing then stewing (for tender meats) or stewing then sauteing (for tough meats). Usually the meat is served with a white or brown sauce.
- To cook by braising; usually applied to fowl or rabbit.
- A fricassee is almost always a stew in which the meat, usually poultry, is cut up, lightly cooked in butter, and then simmered in liquid until done.
- To cook or stew pieces of sauteed meat in a sauce, usually with vegetables. Wine is often used as a flavoring.
- A stew of meat or poultry in gravy, usually thickened with flour.
