fricandeau

American  

[frik-uhn-doh, frik-uhn-doh] / ˈfrɪk ənˌdoʊ, ˌfrɪk ənˈdoʊ /

Or fricando

noun

plural

fricandeaus, fricandeaux

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

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fricandeau British  

/ ˈfrɪkənˌdəʊ /

noun

1. a larded and braised veal fillet

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Etymology

Origin of fricandeau

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

Example Sentences

Now lard it thickly with fat bacon, as lean gives a red colour to the fricandeau.

From The Book of Household Management by Beeton, Mrs. (Isabella Mary)

I tell you I'm nothing but a huge fricandeau; you may cut me in slices, and take me out piecemeal.'

From Forgotten Tales of Long Ago by Bedford, F. D.

Note.—When the prime part of the leg is cut off, it spoils the whole; consequently, to use this for a fricandeau is rather extravagant.

From The Book of Household Management by Beeton, Mrs. (Isabella Mary)

Lard the veal, proceed in the same way as in the preceding recipe, and be careful that the gravy does not touch the fricandeau.

From The Book of Household Management by Beeton, Mrs. (Isabella Mary)

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

From Jack Hinton The Guardsman by Lever, Charles James