-
found end of the 17th
century in German, and is
related to the
French fricandeau, and
Latin frīgere ('to roast').
Other variants used in
Germany are Boulette/Bulette...
- substitute. It is
among the
sauces she
recommends to be
served with Veal
Fricandeau. Her
recipe for
English soubise replaces the béchamel with rich veal gravy...
- Schwanzstück or
Tafelspitz (top sirloin))
Hesse or Wade (beef shank)
Fricandeau Schwanz or
Ochsenschwanz (oxtail)
Vratina Hrskavi zapećak
Rebra Pržolica...
- détente, duvet, épée, figurineB2, filetb, flambé, fouetté, foulard, frappé,
fricandeau, frisson, frontier, garageaB2, gâteau, glacé, gourmetA2, lamé, lingerie...
- sausage, ham, sausages, huge wild boar
roasts with
garlic sauce, pluck,
fricandeau, fat
capons in
white Mangier, hochepots, beef stew, cabirotades, hastereaux...
-
adopted the
false name of G****elin and was
accompanied by only
Loaisel Fricandeau, his secretary, and Saint-Pierre, one of his servants. On 12
January 1793...
-
Monique Dollin du Fresnel.
Among the
dishes he
offers his
guests are
fricandeau à l'oseille, bœuf à la mode, veal, mutton, and
Scottish herring, all washed...
-
chicken if
rabbit is not available) for
lapin à la
moutarde and
sorrel for
fricandeau à la
oseille (mentioning
spinach as a
substitute if necessary). A bibliography...
- 1881:
Peronne 1882:
Veston 1883: Azur 1884: Azur 1885:
Barberine 1886:
Fricandeau 1887:
Acheron 1888:
Catharina 1889:
Alicante 1890:
Chalet 1891: Le Nord...
-
redevelopment 1882:
Octave 1883: Azur 1884: Azur 1885:
Plaisanterie 1886:
Fricandeau 1887:
Tenebreuse 1888:
Athos 1889:
Achille 1890:
Wandora 1891: Espion...
