How Do You Spell FRICATRICE?

Pronunciation: [fɹˈɪkatɹɪs] (IPA)

Fricatrice is a rare word that refers to a tool for smoothing or polishing surfaces. The spelling of fricatrice can be confusing, but it is pronounced as \frɪkəˈtreɪʃə\ (frik-uh-trey-shuh) in IPA phonetic transcription. The word comes from the Latin fricare, which means to rub or chafe. The suffix -trice is used to create a noun indicating a person or thing that performs a particular action or function. If you ever encounter this word, just remember that it is pronounced with a short "i" sound and the stress falls on the second syllable.

FRICATRICE Meaning and Definition

1. Fricatrice (noun):

   A fricatrice is a culinary term that refers to a dish consisting of thinly sliced or pounded meat, typically veal, that is coated in flour and sautéed until browned. The term is derived from the French word "fricasser," which means to fry or sauté, indicating the cooking method involved in preparing this dish.

   To make a fricatrice, the meat is first tenderized and sliced to a thin, uniform thickness to ensure even cooking. It is then lightly dredged in flour, which helps to create a golden-brown crust and adds a slight crispy texture. The floured meat is typically sautéed in butter or oil over medium heat until both sides are evenly browned and cooked through, resulting in a tender and flavorful dish.

   Fricatrice can be served on its own as the main course, accompanied by a sauce or gravy, or used as a base for other recipes. It is often paired with vegetables, herbs, or spices to enhance its flavor and presentation. Additionally, variations of fricatrice can include different types of meat, such as chicken or pork, depending on personal preference or regional cuisine.

   Overall, a fricatrice is a delicious culinary creation that showcases the flavors and textures achieved through the combination of thinly sliced meat, a flour coating, and sautéed cooking.

Common Misspellings for FRICATRICE

• dricatrice
• cricatrice
• vricatrice
• gricatrice
• tricatrice
• rricatrice
• feicatrice
• fdicatrice
• fficatrice
• fticatrice
• f5icatrice
• f4icatrice
• frucatrice
• frjcatrice
• frkcatrice
• frocatrice
• fr9catrice
• fr8catrice
• frixatrice

Etymology of FRICATRICE

The word "fricatrice" originates from the Latin verb "fricare", meaning "to rub" or "to chafe". In English, "fricatrice" is a culinary term used to describe a dish consisting of poultry or meat that is cut into small pieces, seasoned, and then cooked by rubbing it on a grater or through a sieve. The term may have derived from the action of rubbing or chafing the meat during preparation.