fricandeau

or fric·an·do

[ frik-uhn-doh, frik-uhn-doh ]

noun

, plural fric·an·deaus, fric·an·deaux [frik, -, uh, n-dohz, frik-, uh, n-, dohz].

1. a loin of veal, larded and braised, or roasted.

fricandeau

/ ˈfrɪkənˌdəʊ /

noun

1. a larded and braised veal fillet

Word History and Origins

Origin of fricandeau¹

1700–10; < French, Middle French, equivalent to fric ( asser ) to fricassee (with -asser taken as a suffix) + -ande noun suffix ( viand ) + -eau diminutive suffix (≪ Latin -ellus; -elle )

Word History and Origins

Origin of fricandeau¹

C18: from Old French, probably based on fricassee

Example Sentences

I could have sworn there was the same "fricandeau de veau."

From Project Gutenberg

It is the sugar of the carrot and that of the onion, or of the garlic, that gives such a peculiar and delicious flavor to gravies and sauces, to beef à la mode, fricandeau, etc.

From Project Gutenberg

No part of the banquet came amiss to these young persons, from rout-cakes and preserved ginger to lobster-salad or the wall of a fricandeau.

From Project Gutenberg

The fricandeau is the most choice cut of veal.

From Project Gutenberg

Thus the fish was excellent, and the mutton perfect, while the fricandeau was atrocious, and the petits p�t�s execrable.

From Project Gutenberg