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A fricassee is a dish of meat cut into small pieces and cooked in a thick white sauce. The meat is often chicken; sometimes veal or rabbit. Cooks colour it only a little, then let it cook slowly in the sauce — cream is common, so the sauce stays pale, not brown like a stew. That pale sauce is the point people argue over: a dark, long-cooked pot of meat is a stew; a fricassee is meant to stay light. The word is also a verb: to fricassee something is to cook it this way. You will meet it in and on menus that like French names. In ordinary talk, people are more likely to say “chicken in white sauce.” It is an old French cooking word that English borrowed and kept; it is not a daily kitchen word for most families now, though the dish itself is still made.
白汁燉肉（法式；醬是奶白色，不是紅燒、不是咖哩）
組成From French fricassée (noun), from fricassée, the past participle of the verb fricasser.
原始詞典資料2 筆記錄
以下是外部詞典記錄的用法，原文照列，我們還沒有寫成教學內容。上面的說明才是我們自己寫的；有些用法可能上面已經講過了。
fricasseenoun/ˈfɹɪ.kəˌsi/
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Meat or poultry cut into small pieces, stewed or fried and served in its own gravy.
- I have been assured by a very knowing American of my acquaintance in London, that a young healthy child well nursed, is, at a year old, a most delicious nourishing and wholesome food, whether stewed, roasted, baked, or boiled; and I make no doubt that it will equally serve in a fricasee, or a ragoust.
fricasseeverb/ˈfɹɪ.kəˌsi/
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cookingfoodlifestyleTo cook meat or poultry in this manner.
- Just now I'm waiting for Tony Goodwin [the publisher] to arrive, casseroling a rabbit, fricasseeing it actually, listening to Revolver on the record player and the gale stripping the olive trees outside, and answering my correspondence, when […]
資料來源：英文維基詞典 English Wiktionary（CC BY-SA 4.0）。 原文照列，未經改寫。