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Definition of Fricandeau
1. Noun. Larded veal braised and glazed in its own juices.
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]
Lexicographical Neighbors of Fricandeau
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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