fricassee

• fricassée

From French fricassée (noun), from fricassée, past participle of fricasser (verb).

• (General American, Received Pronunciation) IPA^(key): /ˈfɹɪ.kəˌsi/, /fɹɪ.kəˈsiː/

• Audio (Southern England)

  (file)

  • (UK, also) IPA^(key): /ˈfɹɪ.kəˌseɪ/
• Rhymes: -iː

fricassee (plural fricassees)

1. Meat or poultry cut into small pieces, stewed or fried and served in its own gravy.
   • 1729, Jonathan Swift, A Modest Proposal:

     I have been assured by a very knowing American of my acquaintance in London, that a young healthy child well nursed, is, at a year old, a most delicious nourishing and wholesome food, whether stewed, roasted, baked, or boiled; and I make no doubt that it will equally serve in a fricasee, or a ragoust.

fricassee (third-person singular simple present fricassees, present participle fricasseeing, simple past and past participle fricasseed)

1. (transitive, cooking) To cook meat or poultry in this manner.
   • 1999, Peter Craven, The Best Australian Essays 1999, Black Inc., →ISBN, page 16:

     Just now I'm waiting for Tony Goodwin [the publisher] to arrive, casseroling a rabbit, fricasseeing it actually, listening to Revolver on the record player and the gale stripping the olive trees outside, and answering my correspondence, when […]

• sfericase

fricassee f

1. plural of fricassea

• rifacesse, sfascerei