By the 18th century, egg yolks had started to be replaced by flour in English and American cuisines. Įnglish fricassees were usually thickened with egg yolks, while Italian fricassea used a mixture of lemon and egg yolks. The perfect English cooke contains instructions to prepare a 'Fregacy of Lamb or Veal.' Jean-Baptiste Tavernier describes 'a lusty Fricassie' in his late 17th-century Travels through Turkey to Persia. The 16th-century cookery book The Good Huswifes Jewell contains 'For fricasies of a lambes head and purtenance.' In 1490, it was first referred to specifically as 'friquassée' in the print edition of Le Viandier.

History A meatball and mushroom fricassee served with riceīy the general description of frying and then braising in liquid, there are recipes for fricassee as far back as the earliest version of the medieval French cookbook Le Viandier, circa 1300. It is theorized to be a compound of the French frire (to fry) and casser or quasser (to break in pieces). It is a word of French origin, although the exact etymology is unclear. Etymology įricassee is first attested in English in the mid-16th century. Fricassee is usually made with chicken, veal or rabbit, with variations limited only by what ingredients the cook has at hand. Chicken fricasséeįricassee or fricassée / ˈ f r ɪ k ə s iː/ is a stew made with pieces of meat that have been browned in butter then served in a sauce flavored with the cooking stock.

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