Meaning & use
fricandeau of veal
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Meanings
nouncountableformalspecialist
A dish of a thick slice of veal that is braised or roasted with a rich sauce, often larded with bacon.
Grammar: Countable: say 'a fricandeau of veal' for one portion and 'fricandeaux of veal' for more than one.
Patterns
- a fricandeau of veal
- serve a fricandeau of veal with something
- fricandeau of veal in a sauce
The chef served a fricandeau of veal with buttered new potatoes and green beans.
For the wedding dinner they chose a fricandeau of veal rather than the usual roast beef.
Her grandmother's recipe for fricandeau of veal calls for a slow oven and plenty of stock.
nouncountablespecialist
A cut of veal from the leg, trimmed into a neat oval slice before it is cooked.
Grammar: Also countable; this sense names the piece of meat itself, not the finished dish.
Patterns
- a fricandeau of veal
- cut a fricandeau of veal from the leg
- ask the butcher for a fricandeau of veal
The butcher cut a neat fricandeau of veal from the top of the leg.
A good fricandeau of veal should be about two centimeters thick and evenly trimmed.
He ordered a fricandeau of veal from the butcher two days before the party.
Word forms
| plural | fricandeaux of veal |
|---|
Common combinations
- a fricandeau of veal with a wine sauce
- The menu offered a fricandeau of veal with a wine sauce and glazed carrots.
- braise a fricandeau of veal
- You should braise a fricandeau of veal gently so that it stays tender.
- larded fricandeau of veal
- The old cookbook describes a larded fricandeau of veal studded with strips of bacon.
- a classic fricandeau of veal
- Chefs still regard a classic fricandeau of veal as a test of good technique.
- serve a fricandeau of veal
- They served a fricandeau of veal on a bed of spinach with a spoonful of jus.
- a fricandeau of veal in aspic
- Cold buffets in the past often included a fricandeau of veal in aspic.
Synonyms and how they differ
- braised veal
- The plain everyday term for the same cooking method; it describes the technique rather than the neat oval slice, so it is much less specific.
- veal scallop
- Also a thin, neat slice of veal, but a scallop is usually fried quickly, while a fricandeau is cooked slowly with liquid.
- veal roast
- A larger joint roasted whole; a fricandeau of veal is a single thick slice rather than a joint for carving.
Word family
- fricandeau noun
- The same dish or cut without naming the meat; usually veal is understood.
- fricassee noun
- A different stewed meat dish, cut into pieces and served in a pale sauce; it is not the same as a fricandeau.
Commonly confused: fricandeau of veal or fricassee? fricandeau of veal or veal cutlet?
fricandeau of veal vs fricassee
A fricassee is meat cut up and stewed in a white sauce, while a fricandeau of veal is one thick, neat slice cooked slowly. The two words look similar but describe different dishes.
fricandeau of veal vs veal cutlet
A cutlet is a thin slice, often coated in breadcrumbs and fried; a fricandeau is thicker and braised or roasted, so it is not a substitute in a recipe.
Practice
Which sentence uses 'fricandeau of veal' correctly?
Choose one answer.
'Fricandeau of veal' is a dish or cut of meat, so it belongs in a cooking context with verbs like 'braise' or 'serve'. The other options treat it as a farm animal or a plant, which makes no sense.
Make it your own
Write a sentence using “fricandeau of veal”, then check it and compare it with the examples above.