frikassee

Frikassee is a European dish consisting of white meat, such as veal, chicken, or rabbit, braised in a light sauce, often enriched with egg yolks and cream. The name itself is derived from the French word "fricassée," which describes a method of cooking where meat is cut into pieces and stewed in a sauce. While the exact origins are debated, variations of frikassee can be found in French, German, and Eastern European cuisines.

The typical preparation involves browning the meat, then simmering it in a liquid, often broth or white wine, until tender. Separately, a roux made from butter and flour is prepared, into which the cooking liquid is whisked to form a smooth, thickened sauce. To finish, egg yolks are tempered into the sauce, along with cream, adding richness and a characteristic pale color. Common additions to frikassee include mushrooms, onions, peas, and sometimes capers. The dish is traditionally served hot, often with rice, noodles, or dumplings. While its popularity has waxed and waned over time, frikassee remains a classic comfort food in many European households and restaurants, appreciated for its tender meat and creamy, savory sauce.