Reference > Cooking Methods & Techniques > Fricasseeing > Fricasseeing


Fricasseeing is sautéing and serving with a sauce. Tender meat is fricasseed without previous cooking; less tender meat requires cooking in hot water before fricasseeing. Although veal is obtained from a young creature, it requires long cooking; it is usually sautéd, and then cooked in a sauce at low temperature for a long time.


Print recipe/article only


The Boston Cooking-School Cook Book (1896).

comments powered by Disqus