The menu options take a few moments to study, sprawled as they are on several chalkboards around the room: sharable platters of Cantal charcuterie served with cornichons (I am especially fond of the veal terrine called fricandeau) or well-aged farmhouse cheeses (Morbier, Cantal, Saint-Nectaire ...), copious salads (including a few vegetarian options), and a collection of bistro classics done right: a grilled steak with Roquefort sauce, and herb-roasted rack of lamb, or a duck confit, homemade and particularly tasty. ❋ Meg Zimbeck (2008)
In other cases, by the time Artusi came along, Italian had already absorbed the French word and made its spelling more familiar: for example, the French veal fricassee, fricandeau had become fricandò in Italy. ❋ John Dickie (2008)
“Try a little of that fricandeau,” says Mrs. Snorter, with a kind smile. ❋ Unknown (2006)
Whenever, for my part, I see the head man particularly anxious to ESCAMOTER a fricandeau or a blanc-mange, I always call out, and insist upon massacring it with a spoon. ❋ Unknown (2006)
And Mr. Wylder looked poetically unhappy, and trundled over a little bit of fricandeau on his plate with his fork, desolately, as though earthly things had lost their relish. ❋ Unknown (2003)
"Did you think that I would offer you a fricandeau au jus?" ❋ Various (N/A)
_ -- Similar to a fricandeau, but smaller; grenadins are served with vegetable purées. ❋ Various (N/A)
"There's fricandeau of veal, calf's-head collops, tripe _à_ --" here she stopped short, confused at the shocking word. ❋ Mrs. George Croft Huddleston (N/A)
These strips of omelet, resembling noodles, form a tasty and attractive dressing for a fricandeau (veal stew) or a similar dish. ❋ Maria Gentile (N/A)
We date from the beginning of his reign the invention of the fricandeau, generally attributed to a Swiss. ❋ Various (N/A)
Now the fricandeau having its Columbus, its discovery appears not more wonderful than that of America, and yet it required _une grande force de tête_. ❋ Various (N/A)
Soon his cheerful voice was heard, echoing along the low rafters of the little inn, loudly calling for Annette and for news of the baked omelette and the fricandeau. ❋ Emmuska Orczy Orczy (1906)
Would a well-baked omelette and a bit of fricandeau suit the gentlemen? ❋ Emmuska Orczy Orczy (1906)
I feel sure that the fricandeau is done to a turn by now. ❋ Emmuska Orczy Orczy (1906)
If served with fricandeau, veal sauté, or filet of beef, add the juices of the meat to the sauce. ❋ Unknown (1877)
Add two table-spoonfuls of glaze, and when this is melted, pour the sauce around the fricandeau, and serve. ❋ Maria Parloa (1876)
"She is certainly very pretty," he repeated in a meditative manner; and stared so long and vacantly at a fricandeau which a footman was just offering him, that any less well-trained attendant must have left him in embarrassment. ❋ Unknown (1875)
The form you would take would be beef, I'm afraid; not even good roast beef, but bouillon, potage, fricandeau, friture -- anything one cannot taste any meat in; and that is how your wrongs would be redressed, after having had both your horns knocked off. ❋ Unknown (1862)
Lard the veal, proceed in the same way as in the preceding recipe, and be careful that the gravy does not touch the fricandeau. ❋ Isabella Mary (1861)