Fricassée

Fricassee (sometimes spelt Fricassée) is typically poultry, but other types of white meat can be substituted. They are first cut into pieces, and then stewed in a white gravy. Contemporarily, it often includes other ingredients (such as mushrooms, vegetables, etc.) sauteed and served in a dry vermouth cream sauce.^{[citation needed]}

External link

• Fricassée, at the BBC Food glossary

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