/frik'euh see"/ , n. , v. , fricasseed, fricasseeing .
n.
1. meat, esp. chicken or veal, browned lightly, stewed, and served in a sauce made with its own stock.
v.t.
2. to prepare as a fricassee.
[ 1560-70; fricasser to cook chopped food in its own juice, prob. equiv. to fri ( re ) to FRY + casser to break, crack ( quassare to shake, damage, batter); cf., however, dial. fricâssié, perh. with a reflex of VL * coactiare, v. deriv. of L coactus compressed, condensed, ptp. of cogere; see COGENT ]