Definition of Fricassee

1. Noun. Pieces of chicken or other meat stewed in gravy with e.g. carrots and onions and served with noodles or dumplings.

Generic synonyms: Stew
Specialized synonyms: Chicken Stew, Turkey Stew

2. Verb. Make a fricassee of by cooking. "The chefs fricassee the vegetables"; "Fricassee meats"
Category relationships: Cookery, Cooking, Preparation
Generic synonyms: Cook

Definition of Fricassee

1. n. A dish made of fowls, veal, or other meat of small animals cut into pieces, and stewed in a gravy.

2. v. t. To dress like a fricassee.

Definition of Fricassee

1. Noun. meat or poultry cut into small pieces, stewed or fried and served in its own gravy. ¹

2. Verb. (transitive) to cook meat or poultry in this manner ¹

¹ Source: wiktionary.com

Definition of Fricassee

1. [v -SEED, -SEEING, -SEES]

Lexicographical Neighbors of Fricassee

fribbling
frible
fribs
fricace
fricaces
fricadel
fricadels
fricandeau
fricandeaus
fricandeaux
fricandel
fricandels
fricando
fricandoes
fricandos
frication
fricative
fricative consonant
fricatively
fricativeness
fricatives
fricatrice
fricatrices
frice
fricht
frichted

Literary usage of Fricassee

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)
"Pieds de Veau en fricassee.—Calf's Feet fricasseed, Soak two fine calf's feet in cold water six hours; then simmer in a sufficiency of milk and water to ..."

2. Fifty Years in a Maryland Kitchen by B. C. Howard, Jane Grant Gilmore Howard, James B. Herndon, Herndon/Vehling Collection (1881)
"WHITE fricassee OF CHICKEN. ... This quantity is for small chickens, which, being more tender, are nicer for a fricassee. POULET AU Eiz. Cut up a chicken; ..."

3. The Improved Housewife: Or Book of Receipts, with Engravings for Marketing by A. L. Webster (1855)
"To fricassee Small Chickens,—Southern Mode. Cut off the wings and legs of four ... Joint a chicken, as for fricassee; with pepper and salt season it well; ..."

4. A New System of Domestic Cookery: Formed Upon Principles of Economy, and by Maria Eliza Ketelby Rundell (1840)
"fricassee of Cold roast Beef. Cut the beef into very thin slices, shred a handful of parsley very small, cut an onion into quarters, and put all together ..."

5. The Home Cook Book: A Collection of Practical Receipts by Expert Cooks (1905)
"... Tripe fricassee, an Italian Dish — Tripe fricassee, a Philadelphia Dish—Fried Tripe CALF'S BRAIN CROQUETTES BOIL two pounds of veal until tender. ..."

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