noun a dish of stewed or fried pieces of meat, typically in a white sauce
verb to prepare a dish of fricassee
Fricassee is a cooking technique where meat is cut into pieces, sautéed, and then simmered in a sauce until tender.
Fricassee is a dish that showcases the technique of browning meat and then stewing it in a sauce to create a rich and flavorful dish.
Fricassee is a classic French dish consisting of meat, typically chicken, that is first sautéed and then stewed in a sauce.
Fricassee involves cutting meat into pieces, browning it in butter, and then simmering it in a flavorful sauce.
Fricassee is a method of cooking where meat is browned in butter and then braised in liquid until tender.
A chef may use the term 'fricassee' to describe a dish that is typically made by sautéing meat and then stewing it in a sauce.
A food critic may use the term 'fricassee' when reviewing a dish to describe the cooking method used.
A cookbook author may include recipes for fricassees in their cookbooks, explaining the technique and ingredients used.
A culinary instructor may teach students how to prepare a fricassee as part of their cooking lessons.
A restaurant owner may feature fricassees on their menu as a popular dish for customers to enjoy.