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A cut of veal that has been larded and braised.

[French, from fricasser, to fricassee; see fricassee.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.


(ˈfrɪkənˌdəʊ) or


n, pl -deaus, -deaux or -does (-ˌdəʊz)
(Cookery) a larded and braised veal fillet
[C18: from Old French, probably based on fricassee]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.fricandeau - larded veal braised and glazed in its own juices
roast veal, veal roast - cut of veal suitable for roasting
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
Mentioned in ?
References in classic literature ?
"Ragout and fricandeau - and see here, my good fellow!
Besides, here is a piquant FRICANDEAU and a fillet of beef."