Online Google Dictionary

fricassee 中文解釋 wordnet sense Collocation Usage Collins Definition
Verb
/ˈfrikəˌsē/,/ˌfrikəˈsē/,
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A dish of stewed or fried pieces of meat served in a thick white sauce,
  1. Make a fricassee of (something)

Noun
  1. A dish of stewed or fried pieces of meat served in a thick white sauce

  1. make a fricassee of by cooking; "fricassee meats"
  2. pieces of chicken or other meat stewed in gravy with e.g. carrots and onions and served with noodles or dumplings
  3. Fricassee or Fricassée is a catch-all term used to describe a stewed dish typically made with poultry, but other types of white meat (like veal, rabbit or guinea pig) can be substituted. ...
  4. meat or poultry cut into small pieces, stewed or fried and served in its own gravy; to cook meat or poultry in this manner
  5. (Fricasseeing) Cooking pieces of meat by sauteing then stewing (for tender meats) or stewing then sauteing (for tough meats). Usually the meat is served with a white or brown sauce.
  6. To cook by braising; usually applied to fowl or rabbit.
  7. A fricassee is almost always a stew in which the meat, usually poultry, is cut up, lightly cooked in butter, and then simmered in liquid until done.
  8. To cook or stew pieces of sauteed meat in a sauce, usually with vegetables. Wine is often used as a flavoring.
  9. A stew of meat or poultry in gravy, usually thickened with flour.
  10. A thick, chunky stew of meat (often chicken or veal), vegetables and sometimes wine.
  11. To brown the food in oil, fat, or drippings, poach in flavored broth, and serve with a sauce.
  12. A stew prepared without first browning of the meat. Chicken is the most common form of this type of stew.
  13. pronounced (free-ca-say) ...the stewing of meat or seafood using a slow cooking process under low to medium heat.
  14. Pieces of chicken, lamb, or veal stewed in liquid and served in a sauce made from the same liquid
  15. To cook meat by braising or stewing in gravy.
  16. A delicate creamy dish of chicken and vegetables, often served with rice.
  17. Traditionally, sliced chicken sautéed in a white sauce.
  18. Pieces of poultry cooked without browning and usually finished in a white sauce.
  19. A stew made by browning then removing meat from the pan, making a roux with the pan drippings, and then returning meat to simmer in the thick gravy.
  20. To braise small, individual serving pieces of meat or poultry in a little broth, sauce, or water.
  21. A stew in which the poultry is cooked in a white or brown sauce. For example, Fricassee Chicken.
  22. A light stew usually consisting of white meat or poultry served in a creamy white sauce