[frik-uh-see] 
noun, verb, -seed, -see⋅ing.| 1. | meat, esp. chicken or veal, browned lightly, stewed, and served in a sauce made with its own stock. |
| 2. | to prepare as a fricassee. |
| fric·as·see (frĭk'ə-sē', frĭk'ə-sē') n. Poultry or meat cut into pieces and stewed in gravy. tr.v. fric·as·seed, fric·as·see·ing, fric·as·sees To prepare (poultry or meat) by cutting into pieces and stewing in gravy. [French fricassée, from Old French, from feminine past participle of fricasser, to fricassee : probably frire, to fry (from Latin frīgere, to roast, fry) + casser, to break, crack (from Latin quassāre, to shake, shatter; see squash2) or Vulgar Latin *coāctiāre, to press together (from Latin coāctus, past participle of cōgere, to drive or bring together; see cogent).] |