Fricandeau

Fricandeau (pronounced free-kan-DOE) refers to a classic French culinary preparation, typically made from a boneless cut of veal, but sometimes from other meats like pork or lamb. The meat is often seasoned, larded with fat, and then braised or roasted. Crucially, the meat is cut from the haunch of the animal and prepared as a small roast that is then thinly sliced and served with a rich sauce or garnish, often complementing its delicate flavor. It's a relatively lean and tender cut, requiring careful cooking to avoid dryness. It’s considered a refined dish, often found in fine dining establishments and traditional French cuisine settings. It's valued for its subtly flavored meat and the complementary sauces and accompaniments that enhance its taste.

Fricandeau meaning with examples

• The chef's signature dish was a perfectly cooked fricandeau, served with a wild mushroom sauce and creamy polenta. The diners were delighted by the tender slices of veal and the exquisite balance of flavors and textures.
• For the special occasion, we ordered a fricandeau, which was prepared with herbs, garlic, and a hint of white wine. The tender slices were arranged beautifully and complemented by a light, vibrant sauce, creating an elegant dish.
• While exploring French cuisine, I tried a fricandeau for the first time; the richness of the veal, combined with the truffle sauce and potato gratin, was a truly exceptional culinary experience.
• Our family loves fricandeau. It's a sophisticated yet accessible meal that always pleases guests. The easy to serve portion size is also very welcome for family gatherings or any type of party.
• The cooking class focused on classic French techniques, including a masterclass on fricandeau preparation. Students learned to properly lard the veal, braise it to perfection, and create complementary sauces.