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A Quick Overview Of Fricassée
A ‘fricassée’ *(f) is a type of white ‘ragoût’ or stew. A ‘white ragoût’ simply means that the meat, chicken, or fish is not browned in oil or fat before the stock and vegetables are added.
By contrast, for a fricassée, the meat is quickly sealed without colouring it, then flour is added along with the stock and vegetables, and the whole cooked directly in the thickened sauce.
A fricassée, like a ‘blanquette’ contains white meat – veal, or chicken is usual. Examples are:
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