fricandeau

From French fricandeau.

• (UK) IPA^(key): /ˈfɹɪkændəʊ/, /fɹɪkænˈdəʊ/
• (US) IPA^(key): /ˈfɹɪkənˌdoʊ/, /ˈfɹɪkn̩ˌdoʊ/

fricandeau (plural fricandeaus or fricandeaux)

1. Thinly sliced meat, especially veal, fried or stewed with a sauce; a fricassee.
   • 1794, James Boswell, in Danziger & Brady (eds.), Boswell: The Great Biographer (Journals 1789–1795), Yale 1989, p. 283:

     There was a course of two soups, two dishes of fish, stewed beef, boiled lamb and spinach, roast mutton, fricandeau of veal, petit pâté—in short, substantial and choice.

• IPA^(key): /fʁi.kɑ̃.do/

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fricandeau m (plural fricandeaux)

1. fricandeau

• “fricandeau”, in Trésor de la langue française informatisé [Digitized Treasury of the French Language], 2012.