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Cooking Processes - Fricaaseeing

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

Fannie Merritt Farmer, The Boston Cooking-school Cook Book, Revised Edition, Boston: Little, Brown, and Company (1912), p. 22

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