Fricassee

The fricassee is a preparation of Poulet in a White sauce. The Calf and the lamb can also prepare kind.

The term of fricassee indicated formerly various kinds of ragouts of Poulet, Poisson or Légume S in a White sauce or Brune.

Today, a aromatic trimming is added to the cut out Viande of pieces which is jumped at low temperature without browning. The Viande is then singée before being mitonnée in a Zones white.

A fricassee is generally useful thickened with cream, furnished with small Oignon S frozen and with slightly cooked Champignon S.

The term of “ fricassee ” finished, with time, by degenerating into “ fricot ” which indicates, in popular speech, a simple but extremely goûteux dish.

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