Fricandeau



[frik-uh n-doh, frik-uh n-doh] /ˈfrɪk ənˌdoʊ, ˌfrɪk ənˈdoʊ/

noun, plural fricandeaus, fricandeaux
[frik-uh n-dohz, frik-uh n-dohz] /ˈfrɪk ənˌdoʊz, ˌfrɪk ənˈdoʊz/ (Show IPA)
1.
a loin of veal, larded and braised, or roasted.
/ˈfrɪkənˌdəʊ/
noun (pl) -deaus, -deaux, -does (-ˌdəʊz)
1.
a larded and braised veal fillet

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  • Fricando

    [frik-uh n-doh, frik-uh n-doh] /ˈfrɪk ənˌdoʊ, ˌfrɪk ənˈdoʊ/ noun, plural fricandoes. 1. . [frik-uh n-doh, frik-uh n-doh] /ˈfrɪk ənˌdoʊ, ˌfrɪk ənˈdoʊ/ noun, plural fricandeaus, fricandeaux [frik-uh n-dohz, frik-uh n-dohz] /ˈfrɪk ənˌdoʊz, ˌfrɪk ənˈdoʊz/ (Show IPA) 1. a loin of veal, larded and braised, or roasted. /ˈfrɪkənˌdəʊ/ noun (pl) -deaus, -deaux, -does (-ˌdəʊz) 1. a larded […]

  • Fricassee

    [frik-uh-see] /ˌfrɪk əˈsi/ noun 1. meat, especially chicken or veal, browned lightly, stewed, and served in a sauce made with its own stock. verb (used with object), fricasseed, fricasseeing. 2. to prepare as a fricassee. /ˌfrɪkəˈsiː; ˈfrɪkəsɪ; ˈfrɪkəˌseɪ/ noun 1. stewed meat, esp chicken or veal, and vegetables, served in a thick white sauce verb […]



  • Fricasseed

    [frik-uh-see] /ˌfrɪk əˈsi/ noun 1. meat, especially chicken or veal, browned lightly, stewed, and served in a sauce made with its own stock. verb (used with object), fricasseed, fricasseeing. 2. to prepare as a fricassee. /ˌfrɪkəˈsiː; ˈfrɪkəsɪ; ˈfrɪkəˌseɪ/ noun 1. stewed meat, esp chicken or veal, and vegetables, served in a thick white sauce verb […]

  • Frication

    [fri-key-shuh n] /frɪˈkeɪ ʃən/ noun, Phonetics. 1. an audible, constrained rush of air accompanying and characteristic of .



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