|
|
1. (n.) fricassee
chicken or other meat cut in pieces, lightly sautéed, stewed, and served usu. in a white sauce made with its own stock.
2. (v.t.) fricassee
to prepare as a fricassee.
Etymology: (1560–70; < MF, n. use of fem. ptp. of fricasser to cook chopped food in its own juice)
|
| Definition of 'fricassee' |
Princeton's WordNet |
|
1. (verb) fricassee
pieces of chicken or other meat stewed in gravy with e.g. carrots and onions and served with noodles or dumplings
2. (verb) fricassee
make a fricassee of by cooking
"fricassee meats"
|
| Definition of 'fricassee' |
Webster Dictionary |
|
1. (noun) fricassee
a dish made of fowls, veal, or other meat of small animals cut into pieces, and stewed in a gravy
|
|
|
|
|
| Alternative search options for 'fricassee' |
|
|
|
|
|
|
|
Definitions of fricassee 
