I. noun
also fric·as·sée ˈfri-kə-ˌsē, ˌfri-kə-ˈ
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
II. transitive verb
( -seed ; -see·ing )
Date: 1657
: to cook as a fricassee