n.
Variant: also fric · as · sée
Pronunciation: ' fri-k ə - ˌ s ē , ˌ fri-k ə - '
Function: noun
Etymology: Middle French, from feminine of fricassé, past participle of fricasser to fricassee
Date: 1568
: a dish of cut-up pieces of meat (as chicken) or vegetables stewed in stock and served in a white sauce