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A dish of stewed or fried pieces of meat served in a thick white sauce.
- ‘My fancy was caught by smoked ham hock and beetroot terrine with confit beetroot and dill and lime cream, followed by loin of veal with a fricassée of squid, white beans, parsley and garlic.’
- ‘In the meantime, in the small village of St-Clair, my great-mother Louise Valette cooked duck preserves and stews, pâtés, fricassées and other delightful recipes.’
- ‘In France, sorrel is put into ragouts, fricassées and soups.’
- ‘They were put into spiced cream sauces or made into fricassées.’
- ‘We were both served salads of oak leaf, fricassée and a plain vinaigrette dressing.’
Make a fricassee of (something)
From French fricassée, feminine past participle of fricasser cut up and cook in sauce (probably a blend of frire to fry and casser to break).
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