fricassée
Creamy meat braise
Fricassée is the French form of fricassee, a dish of meat (typically chicken or veal) that is cut into pieces, browned, and then braised in a white sauce with vegetables.
The term appears on menus and in recipes that emphasize French culinary tradition or authenticity.
In English contexts, the unaccented spelling fricassee is more common, but fricassée signals a more refined or Continental presentation.
Sear, then slow-simmer
- simmerCook just under boiling
- sautéCook quickly in fat
- rouxCooked fat-flour paste
- skilletShallow pan for frying
flour · dredge · brown · deglaze · stock · cream · thicken · velouté
Seasoned meat stew
Domestic fowl for eating
- vealYoung calf meat
- rabbitLong-eared lagomorph
- mushroomsSpore-bearing fruiting bodies
- onionsPungent layered cooking bulbs
garlic · shallots · thyme · bayleaf · parsley · tarragon · cream · butter
Increasing in temperature
- homestyleSimply prepared, like family cooking
- heartyWarm and substantial
- satisfyingProducing fulfillment or pleasure
- nourishingPromoting health through food
rustic · homemade · nostalgic · grandmothers · winter · cozy · gathering · tradition
Informal small restaurant
- brasserieInformal French restaurant
- EscoffierPioneering French culinary master
- classicalOf ancient Greece/Rome
- bourgeoiseMiddle-class woman
provincial · Normandy · cuisine · gastronomy · tradition · repertoire
braise
Sear, then slow-simmer
skillet · flour · dredge · brown · deglaze · stock · cream · thicken · velouté · finish
ragout
Seasoned meat stew
chicken
Domestic fowl for eating
onions · garlic · shallots · thyme · bayleaf · parsley · tarragon · cream · butter · flour
warming
Increasing in temperature
- homestyleSimply prepared, like family cooking
- heartyWarm and substantial
- satisfyingProducing fulfillment or pleasure
nourishing · rustic · homemade · nostalgic · grandmothers · winter · cozy · gathering · tradition · wholesome
bistro
Informal small restaurant
- brasserieInformal French restaurant
- EscoffierPioneering French culinary master
- classicalOf ancient Greece/Rome
bourgeoise · provincial · Normandy · cuisine · gastronomy · tradition · repertoire
fricasséeragoût
Seasoned braised dish
brown stew · daube · boeuf bourguignon · osso buco · coq au vin
fricasséecrown roast
Ribs tied into circle
standing rib roast · whole bird · leg of lamb · beef tenderloin · porchetta
- chicken fricasseeBraised poultry in cream sauce