Fricassee

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Chicken fricassée with red cabbage

Fricassée de homard et lotte, caramel de homard (Braised lobster and monkfish in a sweet lobster reduction)

Fricassee (ˈfri-kə-ˌsē^[1]) or Fricassée is a catch-all term used to describe a stewed dish typically made with poultry, but other types of white meat (like veal, rabbit, or Cornish game hen) can be substituted. It is cut into pieces and then stewed in gravy, which is then thickened with butter and cream or milk (see white gravy). It often includes other ingredients and vegetables. Greek fricassée is often made with pork and usually contains either wild green herbs or lettuce, or both; the gravy is thickened with beaten eggs just before serving.

A Cajun fricassee is any type of meat or seafood stewed in a gravy made with a dark roux, usually the color of milk chocolate. As in most Cajun dishes, it also contains onions, bell peppers, celery, and garlic, and is served over rice.

References

1. ^ http://dictionary.weather.net/cgi-bin/audio.pl?fricas01=fricassee

External links

• Fricassée - BBC Food Glossary
• What the Heck Is Fricassee?

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