Fricassee (/ˈfɹɪkəsiː/), a French dish made by cooking meat in white sauce, can be tricky to spell. The word contains two c's and two s's, and it can be easy to confuse their placement. However, the spelling is straightforward when broken down by its phonetic transcription. The "r" comes after the first "c" because it's pronounced /k/ and precedes the vowel /a/. The second "c" and "s" come together because they are pronounced as a voiced and voiceless /z/ sound, respectively.
Fricassee is a culinary term that refers to a method of cooking meat, usually poultry, in which it is first browned until lightly golden, then simmered slowly in a flavorful liquid until tender. The term can also be used to describe the dish itself.
To prepare a fricassee, the meat is typically cut into pieces and lightly dusted with flour or another type of starch, such as cornstarch, before being seared in hot oil or butter. This initial browning step helps to develop a rich flavor and color on the surface of the meat. Once browned, the meat is then cooked in a liquid, often a combination of broth, wine, or cream, along with aromatic vegetables and herbs, such as onions, garlic, and thyme. The dish is usually cooked over low heat for a prolonged period to allow the meat to become tender and the flavors to meld together.
The resulting fricassee is a rich and savory dish with a thickened, velvety sauce. It is often served with steamed vegetables or rice to complement the flavors and provide some textural contrast. Fricassee is a versatile cooking technique that can be applied to various types of meat, but it is most commonly associated with chicken. It is considered a classic French dish, reflecting the country's emphasis on slow-cooked, highly flavorful preparations.
• To dress as a fricassee.
• A dish made by cutting any kind of flesh or fowl into small pieces, and stewing or frying the same with sauce.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
The word "fricassee" is derived from the French term "frire à la casserole", which means "to fry in a pan". The word gradually evolved in English to become "fricassee", referring to a cooking technique where meat is first sautéed, then braised, and finally served in a sauce made from its own cooking juices. The term became commonly used in English cuisine during the 17th century, influenced by French culinary practices.