I. ˈfrikəˌ]sē, ˌ ̷ ̷ ̷ ̷ˈ ̷ ̷ sometimes ]zē noun
( -s )
Etymology: Middle French, from feminine of fricassé, past participle of fricasser to fricassee, perhaps from frire to fry + casse ladle, dripping pan, kettle — more at fry , casserole
1. : a stew formerly of light-colored meat (as veal or chicken) in a light gravy
2. : a stew of meat or other foods in light or brown gravy
II. transitive verb
( fricasseed ; fricasseed ; fricasseeing ; fricassees )
: to cook as a fricassee