Reference Entry

fricassée

Alan Davidson

Edited by Tom Jaine

in The Oxford Companion to Food

Third edition

Published in print January 2014 | ISBN: 9780199677337
Published online November 2014 | e-ISBN: 9780191756276
fricassée

Show Summary Details

Preview

a French term which long ago passed into English, at first meaning ‘any meat fried in a panne’, as Cotgrave

Reference Entry.  91 words. 

Subjects: Cookery, Food, and Drink

Full text: subscription required

How to subscribe Recommend to my Librarian

Buy this work at Oxford University Press »

Users without a subscription are not able to see the full content. Please, subscribe or login to access all content.