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Fricassee

 
Music Encyclopedia: Fricassée

(Fr.)

A kind of Quodlibet popular in 16th-century France, usually nonsensical and sometimes obscene.



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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

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Music Encyclopedia. The Concise Grove Dictionary of Music. Copyright © 1994 by Oxford University Press, Inc.. All rights reserved.  Read more
Wikipedia. This article is licensed under the Creative Commons Attribution/Share-Alike License. It uses material from the Wikipedia article "Fricassee" Read more