Definition of Fricandeau

1. Noun. Larded veal braised and glazed in its own juices.

Generic synonyms: Roast Veal, Veal Roast



Definition of Fricandeau

1. n. A ragout or fricassee of veal; a fancy dish of veal or of boned turkey, served as an entrée, - - called also fricandel.

Definition of Fricandeau

1. Noun. A French dish consisting of thinly sliced veal, braised with various vegetables and white wine ¹

¹ Source: wiktionary.com

Definition of Fricandeau

1. [n -S]

Fricandeau Pictures

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Lexicographical Neighbors of Fricandeau

friary
friation
frib
fribble
fribbled
fribbler
fribblers
fribbles
fribbling
frible
fribs
fricace
fricaces
fricadel
fricadels
fricandeau (current term)
fricandeaus
fricandeaux
fricandel
fricandels
fricando
fricandoes
fricandos
frication
fricative
fricative consonant

Literary usage of Fricandeau

Below you will find example usage of this term as found in modern and/or classical literature:

1. A New System of Domestic Cookery: Formed Upon Principles of Economy and by Maria Eliza Ketelby Rundell (1824)
"fricandeau another way. Take two large round sweetbreads, and prepare them as you ... If the fricandeau lie a few hours in cold water before it be dressed, ..."

2. The French Cook by Louis Eustache Ude (1822)
"Le fricandeau aux differentes Purees. fricandeau is a very good entree when made with ... To make a good fricandeau, the veal must be of the best quality, ..."

3. A New System of Domestic Cookery: Formed Upon Principles of Economy, and by Maria Eliza Ketelby Rundell (1840)
"fricandeau of Veal, Cut a large piece from the fat side of the leg, ... Keep the fricandeau quite hot, and then glaze it; and serve with the remainder of ..."

4. The Cook's Own Book: Being a Complete Culinary Encyclopedia... With Numerous by N. K. M. Lee (1832)
"VEAL, fricandeau. (3) Chop very finely one pound of the lean of a loin of veal, ... VEAL, fricandeau. (4) Take the round or part of the round of a fillet, ..."

5. The Young Cook's Guide, with Practical Observations: A New Treatise on by I. Roberts (1836)
"fricandeau DE VEAU AUX L'OSEILLE. 40—fricandeau and Sorrel Sauce. fricandeau is seldom dressed in perfection; it requires some skill, and the utmost ..."

6. Kettner's Book of the Table: A Manual of Cookery, Practical, Theoretical by Eneas Sweetland Dallas (1877)
"... peck of the leaves to make a pure'e to go with a fricandeau of veal or with poached eggs. We all like some acid to go with our veal, and sorrel is a ..."

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