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A 1734 American recipe by Mrs. John
Burroughs calls for birds seasoned with nutmeg, parsley, onion, and mace, dredged in flour and browned in butter, then stewed in the pan with gravy, egg yolks, wine, and nutmeg to make a sauce with the consistency of thickened cream. A 19th-century recipe from
187:
says white sauce can be used for fricassee of "Fowls, Rabbits, White Meat Fish, of
Vegetables." Broth made with chicken necks or feet or used to boil meats, or similar is simmered with herbs and lemon peel, then thickened with cream (or egg yolk), flour, and butter to make into a sauce.
252:, a fricassee of cold roast beef is made with very thinly sliced beef cooked in butter and broth with parsley and onion, the sauce thickened with egg yolks, wine, and vinegar. Fricassee of cold roast beef was among the recipes published in the popular women's magazine
83:
made with pieces of meat that have been browned in butter then served in a sauce flavored with the cooking stock. Fricassee is usually made with chicken, veal or rabbit, with variations limited only by what ingredients the cook has at hand.
221:" in that a sauté has no liquid added, while a stew includes liquid from the beginning. In a fricassee, cut-up meat is first sauteed (but not browned), then liquid is added, and it is simmered to finish cooking. Cookbook author
290:(Spanish-style chicken fricasse) was prepared by frying chickens in lard with chopped onion, shallots, garlic, and mushrooms. Tomato juice is added with olives, fresh herbs, and olive oil to make a thick stew.
225:
notes that some modernized versions of the recipe call for the meat to be thoroughly browned before braising, but the classical version requires that both meat and vegetables remain with no
92:
Fricassee is first attested in
English in the mid-16th century. It is a word of French origin, although the exact etymology is unclear. It is theorized to be a compound of the French
297:(chicken fricassee). It was brought to the islands by settlers from the south of France and Spain. Unlike French-style fricassee, it has a tomato-based sauce, usually with red wine.
316:
Jewish fricassee is nearly always made from poultry (most commonly goose or chicken), generally from offal and other chicken scraps, and sometimes includes meatballs. In
130:
By the general description of frying and then braising in liquid, there are recipes for fricassee as far back as the earliest version of the medieval French cookbook
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170:
used a mixture of lemon and egg yolks. By the 18th century, egg yolks had started to be replaced by flour in
English and American cuisines. In
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products. Fricassee should result in a thick, saucy gravy. The dish is served alongside rice, noodles, barley farfel, or dumplings.
469:
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324:(chopped chicken) and may include gizzards, chicken neck, wing tips, and feet. Sephardic cooks may refer to the dish as
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174:'s recipe for chicken fricassee, the chicken was stewed in gravy; then a sauce was made with cream and egg yolks.
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308:'s rabbit fricassee is made with small pieces of breaded rabbit fried in butter and served with red wine gravy.
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Masters of
American Cookery: M.F.K. Fisher, James Andrew Beard, Raymond Craig Claiborne, Julia McWilliams Child
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332:. Whereas non-Jewish cooks used dairy fat (such as butter) or lard to cook their fricassee, Jews used
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Chicken fricassee has been described as "a standard old-fashioned
American dish." It was one of
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English fricassees were usually thickened with egg yolks, while
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Civil War
Recipes: Receipts from the Pages of Godey's Lady's Book
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contains instructions to prepare a "Fregacy of Lamb or Veal."
71:
1424:
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One of the more popular dishes in the
Spanish Caribbean is
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65:
149:
contains "For fricasies of a lambes head and purtenance."
605:
Child, Julia; Beck, Simone; Bertholle, Louisette (1969).
59:
787:
274:'s favorite dishes. It's the typical "comfort food" of
159:
describes "a lusty Fricassie" in his late 17th-century
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Fisher, Mary Frances Kennedy; Fussell, Betty (2005).
523:(2018 ed.). Sheffield, UK: Equinox. p. 51.
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53:
56:
543:
50:
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126:A meatball and mushroom fricassee served with rice
366: – A Westphalian beef, potato and onion stew
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815:. Houghton Mifflin Harcourt. pp. 297–208.
621:Sauces: Classical and Contemporary Sauce Making
336:(in the Ashkenazi lands) or olive oil (in the
853:
662:. University of Nebraska Press. p. 228.
655:
415:"fricassee | Lexico.com (Oxford Dictionary)"
265:
108:
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93:
860:
846:
445:The Complete Idiot's Guide to Comfort Food
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498:. Columbia University Press. p. 41.
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242:In the early 19th-century cookery book
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810:
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565:participating institution membership
496:Martha Washington's Booke of Cookery
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385:"Audio pronunciation of 'fricassee'"
342:prohibition on mixing meat and dairy
340:world) as a cooking fat, due to the
311:
177:The early 19th-century cookery book
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607:Mastering the Art of French Cooking
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210:Mastering the Art of French Cooking
13:
717:"Vermilionville Chicken Fricassee"
537:
213:describe it as "halfway between a
14:
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833:
687:A Treasury of White House Cooking
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245:A New System of Domestic Cookery
180:A New System of Domestic Cookery
161:Travels through Turkey to Persia
46:
1259:Indirect grilling/Plank cooking
813:The Encyclopedia of Jewish Food
804:
777:
740:
727:
709:
676:
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645:. University Press of Kentucky.
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613:
609:. Alfred A. Knopf. p. 258.
288:Fricasa de pollos a la española
571:
512:
448:. Penguin. 2007. p. 108.
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407:
377:
143:The 16th-century cookery book
1:
790:. Columbia University Press.
735:Food Facts for the Home-maker
584:. Gibbs Smiths. p. 157.
419:Lexico Dictionaries | English
370:
23:. For the Bolivian dish, see
691:. New York: Putnam. p.
641:Spaulding, Lily May (2014).
191:
87:
7:
1101:Bain-marie (Double boiling)
749:by Encarnación Pinedo, 1898
474:Online Etymology Dictionary
347:
19:For the Tunisian dish, see
10:
1542:
1387:List of cooking appliances
879:List of cooking techniques
581:Classical Southern Cooking
521:The Good Housewife's Jewel
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683:Rysavy, Francois (1972).
552:Oxford English Dictionary
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266:Chicken and other poultry
153:The perfect English cooke
619:Peterson, James (2008).
318:Ashkenazi Jewish cuisine
232:
146:The Good Huswifes Jewell
1392:List of cooking vessels
962:Grilling (charbroiling)
784:Spencer, Colin (2003).
557:Oxford University Press
519:Dawson, Thomas (1996).
237:
157:Jean-Baptiste Tavernier
967:Roasting (traditional)
578:Fowler, Damon (2009).
127:
114:(to break in pieces).
109:
101:
94:
35:
16:Method of cooking meat
425:on September 18, 2020
125:
33:
494:Hess, Karen (1996).
811:Marks, Gil (2010).
747:El cocinero español
555:(Online ed.).
359:List of meat dishes
201:Louisette Bertholle
1264:Stir frying (chao)
260:American Civil War
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1331:Burying in ground
1224:Carryover cooking
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931:Roasting (modern)
702:978-0-39910-939-3
629:978-0-470-19496-6
563:(Subscription or
505:978-0-23104-931-3
395:on 5 October 2011
312:In Jewish cuisine
255:Godey's Lady Book
172:Martha Washington
34:Chicken fricassée
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295:fricasé de pollo
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1472:WikiProject
1412:Food safety
1300:Slow cooker
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1163:Deep frying
957:Charbroiler
546:"fricassee"
470:"fricassee"
258:during the
205:Julia Child
197:Simone Beck
138:Le Viandier
133:Le Viandier
1485:Categories
1346:Fermenting
1280:Air frying
1229:Barbecuing
1168:Pan frying
1148:Blackening
1075:Smothering
1019:Parboiling
972:Rotisserie
919:Convection
893:Conduction
871:techniques
764:El Boricua
567:required.)
429:2022-02-01
371:References
330:fricassada
284:California
1254:Fricassee
1244:Deglazing
1136:High heat
1129:Fat-based
1106:Sous-vide
1065:Simmering
1029:Reduction
1014:Decoction
1004:Blanching
997:High heat
950:Radiation
769:4 October
631:, p. 275.
479:8 October
338:Sephardic
207:in their
192:Technique
168:fricassea
88:Etymology
43:fricassée
39:Fricassee
1464:Cookbook
1448:Category
1380:See also
1356:Pickling
1314:Non-heat
1234:Braising
1204:Sweating
1192:Low heat
1183:Sautéing
1153:Browning
1116:Steaming
1080:Steeping
1060:Poaching
1055:Infusion
1050:Creaming
1045:Coddling
1038:Low heat
1024:Shocking
977:Toasting
941:Barbecue
354:Fricasse
348:See also
334:schmaltz
21:Fricasse
1456:Commons
1371:Souring
1366:Salting
1351:Juicing
1326:Brining
1143:Basting
1085:Stewing
1009:Boiling
936:Smoking
910:Searing
869:Cooking
118:History
110:quasser
25:Fricasé
1341:Drying
1336:Curing
1249:Flambé
1158:Frying
926:Baking
819:
794:
699:
666:
627:
588:
527:
502:
452:
301:Rabbit
217:and a
102:casser
1361:Purée
1321:Aging
561:
233:Types
215:sauté
95:frire
79:is a
817:ISBN
792:ISBN
771:2016
697:ISBN
664:ISBN
625:ISBN
586:ISBN
525:ISBN
500:ISBN
481:2012
450:ISBN
401:2013
286:for
238:Beef
219:stew
203:and
81:stew
990:Wet
886:Dry
693:250
248:by
183:by
106:or
41:or
1487::
762:.
719:.
695:.
549:.
472:.
417:.
387:.
278:.
262:.
229:.
199:,
163:.
140:.
72:iː
861:e
854:t
847:v
825:.
800:.
773:.
723:.
705:.
672:.
594:.
559:.
533:.
508:.
483:.
458:.
432:.
403:.
75:/
69:s
66:ə
63:k
60:ɪ
57:r
54:f
51:ˈ
48:/
27:.
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