Fricassee - 5 cooking recipes

If you don’t want to spend a long time fiddling around in the kitchen, cook a fricassee and surprise your family and guests to boot. The dish is incredibly tasty, beautiful, but even a child can handle it.

Fricassee

The French use the beautiful word fricassee to describe a familiar and familiar stew made from whatever is at hand. And in translation this word means “all sorts of things.” Although the best chefs in the world (generally recognized) would not be them if they had not come up with some restrictions for their dish. Thus, fricassee recipes should be limited to white meat and white sauce. However, today both rules are successfully violated, and the dish continues to be called in the old way.

The creators themselves shamelessly prepare fricassee from pork, beef, lamb, rabbit, and exotic bird meat. In the classic serving, rice was served as a side dish, but this rule is also violated. The only constant rule, perhaps, is one: you need to fry everything in butter. Although this can be said about all French cuisine.

The additional ingredients, according to the classics, are champignons, asparagus, capers, fresh peas, cream and yolks. But since the dish has successfully spread all over the world, they now put anything in it, from vegetables to cereals.

Yes, there you go! Another prerequisite is the presence of a tasty, moderately thick, light-colored sauce. That is, if the fricassee initially has a white tint, it means that you are as close as possible to the original. If you use red meat instead of white, try to make the whitest sauce possible.

Interesting fact: if we delve deeper into the etymology of the word “fricassee”, we get the following. It became widespread in the sixteenth century in what is now Great Britain. The word itself is French, made up of two others, meaning “to fry” and “to chop into pieces.” The British themselves once called it “French stew,” but cooked in a generous sauce. The first mention of the word “fricassee” in cookbooks took place in 1490. And the very concept of a dish, food for which needs to be fried and then stewed in a sauce, appeared in the famous medieval cookbook Le Viandier in 1300.

In France today, fricassee is prepared not only from tender meat, but from fish, mushrooms and some vegetables (vegetarian version).