noun (plural fricandeaux /ˈfrɪkandəʊz/)
1A slice of meat, especially veal, cut from the leg.
- These are very small fricandeaux, two or three of which are served on one dish, and they sometimes also are delicate, but highly-flavoured minces, formed into any approved shapes.
- It may be used with the feather of a quill, to colour meats, such as the upper part of fricandeaux, and to impart colour to sauces.
1.1A dish consisting of a veal fillet stewed or fried and served with a sauce.
- The fricandeau is a typical meal of Lozère.
- The leg is used for cutlets, fricandeaux, stews and roasts, and for braising.
- It is a beautiful accompaniment to succulently poached white meat like breast of chicken, or fricandeau of veal.
French, probably related to fricassée 'stew', from the verb fricasser (see fricassee).
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