Fricassee: Difference between revisions
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Fricassee of chicken is commonly found, both in modern recipes and antique ones, but virtually all kinds of meat, poultry, fish, and even vegetables alone, can be found in fricassee dishes. |
Fricassee of chicken is commonly found, both in modern recipes and antique ones, but virtually all kinds of meat, poultry, fish, and even vegetables alone, can be found in fricassee dishes. |
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The Chicken Fricassee was one of Abraham Lincoln’s favorite dishes. |
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==References== |
==References== |
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Revision as of 20:25, 7 January 2013
Fricassee or Fricassée /ˈfrɪkəsiː/[1] is a method of cooking meat in which the meat is cut up, sautéed, and braised, and served with its sauce, traditionally a white sauce.
Etymology
Fricassee is an old term, dating back to at least the 15th century. It is a French word, but the exact etymology is uncertain. It is theorized to be a compound of the French frire (to fry) and casser or quasser (to break in pieces).[2]
Description and History
Many cooking references describe fricassee simply as a French stew, usually with a white sauce.[3] Mastering the Art of French Cooking describes it as "halfway between a saute and a stew," in that a saute has no liquid added, while a stew includes liquid from the beginning. In a fricassee, cut-up meat is first sauteed (but not browned), then liquid is added and it is simmered to finish cooking.[4]
By the general description of frying and then braising in liquid, there are recipes for fricassee as far back as the earliest version of Le Viandier, circa 1300. In 1490, it is first referred to specifically as "friquassee," in the print edition of Le Viandier.[5]
Fricassee of chicken is commonly found, both in modern recipes and antique ones, but virtually all kinds of meat, poultry, fish, and even vegetables alone, can be found in fricassee dishes.
The Chicken Fricassee was one of Abraham Lincoln’s favorite dishes.
References
- ^ http://dictionary.weather.net/cgi-bin/audio.pl?fricas01=fricassee
- ^ "Online Etymology Dictionary". Retrieved 8 October 2012.
- ^ Fricassée. CooksInfo.com. Published 09/22/2010. Updated 09/23/2010. Web. Retrieved 10/07/2012 from http://www.cooksinfo.com/fricassee
- ^ Child, Julia, Simone Beck, and Louisette Bertholle (1969). Mastering the Art of French Cooking. Alfred A. Knopf.
{{cite book}}: CS1 maint: multiple names: authors list (link) - ^ Hess, Karen (1996). Martha Washington's Booke of Cookery. Columbia University Press.
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