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fricassee, n.
1. Meat sliced and fried or stewed and served with sauce. Now usually a ragout of small animals or birds cut in pieces.
Etymology: < French fricassée, < fricasser to mince and cook in sauce; of unknown origin.
These aren’t your fricassees, which are made in lordly kitchens out of mutton that’s been knocking around on the market stalls for four days in a row. (Gogol [Guerney], Dead Souls, p.94)
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