La Fricassée

To give body to a soup

Preparation info
    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


  • 2–3 tablespoons sliced vegetables
  • 1 tablespoon goose or duck fat


A fricassée is often made with the same vegetables as are being used in the soup; you can either extract some from the soup half way through the cooking or start with raw ones. Do not include potato or dried pulses, or tender vegetables like peas or beans, but keep to onions, carrots, turnips, leeks or tomatoes which all colour well.

Chop the onion and slice the other vegetables