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FRICASSEE [1 record]

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Alphabetical list of terms

Record 1 1989-04-27

English

Subject field(s)
  • Prepared Dishes (Cooking)
DEF

A term used primarily for poultry. Chicken or other fowl are sauteed, but not browned, and are then covered with liquid. The sauce generally contains cream.

French

Domaine(s)
  • Plats cuisinés
CONT

(...) La viande est coupée en morceaux que l'on fait raidir à feu doux, sans coloration, avec une garniture aromatique; ils sont ensuite farinés, mouillés de fond blanc et cuits dans un liquide lié. La fricassée est généralement crémée et garnie de petits oignons glacés à blanc et de champignons pochés (...)

Spanish

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