Pl. fricandeaux. Also 8 fricando(e. [a. F. fricandeau.] A slice of veal or other meat fried or stewed and served with sauce; a collop; a fricassee of veal.
1706. Phillips (ed. Kersey), Fricandoe, a sort of Scotch Collops made of thin slices of Veal, well larded and stuff’d; which are afterwards to be dress’d in a Stew-pan, close cover’d over a gentle Fire.
1725. Bradley, Fam. Dict., s.v. To make farced Fricandoes or Scotch Collops.
1769. Mrs. Raffald, Eng. Housekpr. (1778), 115. A Fricando of Beef.
1812. Combe, Picturesque, XXVI.
| ‘That dish,’ he cried, ‘I’d rather see, | |
| Than Fricandeau or Fricasee.’ |
1829. Lytton, Devereux, IV. vii. She is thought very pretty; but I think her very like a fricandeau—white, soft, and insipid.
1884. Girls’ Own Paper, June, 491/1. For birds, hares and fricandeaux the bacon should be two inches long.
Hence Fricandeau v. trans., to make into fricandeaux.
1769. Mrs. Raffald, Eng. Housekpr. (1778), 132. To fricando Pigeons. Pick, draw, and wash your pigeons very clean, stuff the craws and lard them down the sides of the breast.
