fricandeau
noun[CorU]
(alsofricandopluralfricandoes)uk/ˈfrɪk.ən.dəʊ/us/ˈfrɪk.ən.doʊ//ˌfrɪk.ənˈdoʊ/pluralfricandeausorfricandeauxasliceofmeat, usuallyveal(=meatfrom ayoungcow),cutfrom the animal'sleg:
Schnitzel is made with fricandeau,slicedthinlyfrom theleg.
Cutyourfricando out of alegofvealandlardit withbacon.
adishmade withmeat, usuallyveal(=meatfrom ayoungcow), that has beencoveredwithbacon(=thinpiecesofpreservedmeatfrom apig)orfatandcookedin theovenin a littleliquid:
Take the fricandeau out of theovenandletitstand.
For me, theinclusionofmushroomsis animportantelementof a fricandeau.
- Use veryfatbacontocoverthe fricandeau.
- The fricandeaux wereservedwithvegetablepuréesandpotatoes.
- Fricandeau ofvealis a very goodmealwhen madeproperly.
- Baste the fricandeau fromtimetotimewith some of thecookingliquid.
- Iboughtthismeatto make a fricando.
Cuts of meat
- baby back ribs
- baron of beef
- bavette
- boneless
- bottom round
- chop
- entrecôte
- escalope
- filet
- fillet
- fillet steak
- hock
- medallion
- nugget
- oyster
- porterhouse
- rasher
- rib
- rib-eye steak
- round steak
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Savoury dishes