fricassee

fric·as·see  (frk-s, frk-s)

n.

Poultry or meat cut into pieces and stewed in gravy.

tr.v. fric·as·seed, fric·as·see·ing, fric·as·sees

To prepare (poultry or meat) by cutting into pieces and stewing in gravy.

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[French fricassée, from Old French, from feminine past participle of fricasser, to fricassee : probably frire, to fry (from Latin frgere, to roast, fry) + casser, to break, crack (from Latin quassre, to shake, shatter; see squash²) or Vulgar Latin *coctire, to press together (from Latin coctus, past participle of cgere, to drive or bring together; see cogent).]

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fricassee [ˌfrɪkəˈsiː ˈfrɪkəsɪ ˈfrɪkəˌseɪ]

n

(Cookery) stewed meat, esp chicken or veal, and vegetables, served in a thick white sauce

vb -sees, -seeing, -seed

(Cookery) (tr) to prepare (meat) as a fricassee

[from Old French, from fricasser to fricassee; probably related to frire to fry¹]

Thesaurus

Noun	1.	fricassee - pieces of chicken or other meat stewed in gravy with e.g. carrots and onions and served with noodles or dumplings stew - food prepared by stewing especially meat or fish with vegetables chicken stew - a stew made with chicken turkey stew - a stew made with turkey
Verb	1.	fricassee - make a fricassee of by cooking; "fricassee meats" cookery, cooking, preparation - the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife" cook - transform and make suitable for consumption by heating; "These potatoes have to cook for 20 minutes"

Translations

fricassee [ˈfrɪkəsiː] N (Culin) → estofado m

fricassee

n → Frikassee nt

vt → frikassieren

fricassee [ˌfrɪkəˈsiː] n (Culin) → fricassea

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fricassee [ˌfrɪkəˈsiː] n (Culin) → fricassea