Fricassee

Fricasseeorfricassée/ˈfrɪkəsiː/is astewmade with pieces of meat that have been browned in butter then served in a sauce flavored with the cooking stock.Fricassee is usually made with chicken, veal or rabbit, with variations limited only by what ingredients the cook has at hand.
Fricassee is first attested in English in the mid-16th century. It is a word of French origin, although the exact etymology is unclear. It is theorized to be a compound of the Frenchfrire(to fry) andcasserorquasser(to break in pieces).
By the general description of frying and then braising in liquid, there are recipes for fricassee as far back as the earliest version of the medieval French cookbookLe Viandier, circa 1300. In 1490, it was first referred to specifically asfriquasséein the print edition ofLe Viandier.
The 16th-century cookery bookThe Good Huswifes Jewellcontains "For fricasies of a lambes head and purtenance".
The perfect English cookecontains instructions to prepare a "Fregacy of Lamb or Veal".Jean-Baptiste Tavernierdescribes "a lusty Fricassie" in his late 17th-centuryTravels through Turkey to Persia.
English fricassees were usually thickened with egg yolks, while Italianfricasseaused a mixture of lemon and egg yolks. By the 18th century, egg yolks had started to be replaced by flour in English and American cuisines. InMartha Washington's recipe for chicken fricassee, the chicken was stewed in gravy; then a sauce was made with cream and egg yolks.
The early 19th-century cookery bookA New System of Domestic CookerybyMaria Rundellsays white sauce can be used for fricassee of "Fowls, Rabbits, White Meat Fish, of Vegetables". Broth made with chicken necks or feet or used to boil meats, or similar is simmered with herbs and lemon peel, then thickened with cream (or egg yolk), flour, and butter to make into a sauce.
Simone Beck,Louisette BertholleandJulia Childin theirMastering the Art of French Cookingdescribe it as "halfway between asautéand astew" in that a sauté has no liquid added, while a stew includes liquid from the beginning.  In a fricassee, cut-up meat is first sauteed (but not browned), then liquid is added, and it is simmered to finish cooking.Cookbook authorJames Petersonnotes that some modernized versions of the recipe call for the meat to be thoroughly browned before braising, but the classical version requires that both meat and vegetables remain with nocaramelization.
In the early 19th-century cookery bookA New System of Domestic CookerybyMaria Rundell, a fricassee of cold roast beef is made with very thinly sliced beef cooked in butter and broth with parsley and onion, the sauce thickened with egg yolks, wine, and vinegar. Fricassee of cold roast beef was among the recipes published in the popular women's magazineGodey's Lady Bookduring theAmerican Civil War.
Chicken fricassee has been described as "a standard old-fashioned American dish".It was one ofAbraham Lincoln's favorite dishes.It is the typical "comfort food" ofCajun cuisine.
A 1734 American recipe by Mrs. John Burroughs calls for birds seasoned with nutmeg, parsley, onion, and mace, dredged in flour and browned in butter, then stewed in the pan with gravy, egg yolks, wine, and nutmeg to make a sauce with the consistency of thickened cream.A 19th-century recipe fromCaliforniaforfricasa de pollos a la española(Spanish-style chicken fricasse) was prepared by frying chickens in lard with chopped onion, shallots, garlic, and mushrooms. Tomato juice is added with olives, fresh herbs, and olive oil to make a thick stew.
One of the more popular dishes in theSpanish Caribbeanisfricasé de pollo(chicken fricassee). It was brought to the islands by settlers from the south ofFranceandSpain. Unlike French-style fricassee, it has a tomato-based sauce, usually with red wine.Similarly,fricassee chickenis made in otherGreater Antilleanislands such asJamaica. It is also made with a tomato-based sauce with local herbs and spices.Jamaican fricassee chickenis a popular Sunday dinner dish.
Hannah Glasse's rabbit fricassee is made with small pieces of breaded rabbit fried in butter and served with red wine gravy.
Jewish fricassee is nearly always made from poultry (most commonly goose or chicken), generally from offal and other chicken scraps, and sometimes includes meatballs. InAshkenazi Jewish cuisine, it is calledgehakte hindl(chopped chicken) and may include gizzards, chicken neck, wing tips, and feet. Sephardic cooks may refer to the dish asarmin de poyoor (in Morocco)fricassada. Whereas non-Jewish cooks used dairy fat (such as butter) or lard to cook their fricassee, Jews usedschmaltz(in the Ashkenazi lands) or olive oil (in theSephardicworld) as a cooking fat, due to theprohibition on mixing meat and dairyproducts. Fricassee should result in a thick, saucy gravy. The dish is served alongside rice, noodles, barleyfarfel, or dumplings.