Fricassée

Traditionally, a fricassee is a specific dish, made with chicken or veal. The meat or poultry is first cut into pieces and gently sweated in butter without coloring, then gently simmered in a mixture of flour, butter, and stock. The cooking liquid is finished with a cream and egg yolk liaison, and the finished dish garnished with pearl onions and mushrooms. The term is used in this book in a wider, more generic sense, to distinguish a fricassee from a sauté.