|WikiProject Food and drink||(Rated Start-class, Mid-importance)|
not too lazy to make the article, but too lazy to make it properly -bigtrick
External Link removed
Removed the following external link: Fricassée. Seems the BBC removed its food glossary and the link was not so much broken as obsolete. I did not add another, though there are a number of possibilities, chiefly because it seems redundant to link the WP description of fricassee to another description of fricassee. Since that was the only link, I also removed the header. Richigi (talk) 21:15, 7 October 2012 (UTC)
Complete rewrite of previous entry. To describe fricassee simply as a "French stew" is insufficient, and not entirely correct. This rewrite attempts to distinguish fricassee, as a dish and a method, from stew; or at the least, to show what particular manner of stew it is. Also, sources have been added, as well as a little detail on history.
Reference to a "Greek fricassee" which does not fit the method has not been re-included, nor has a reference to a Cajun fricassee which is discussed above as erroneous.Richigi (talk) 02:47, 8 October 2012 (UTC)
Since I did such a major revision, I'm pasting the former text (2 paragraphs) below.
- (Fricassee) is any stewed dish typically made with poultry, although other types of white meat can be substituted. It is cut into pieces and then stewed in gravy, which is then thickened with butter and cream or milk (see white gravy). It often includes other ingredients and vegetables. Greek fricassée is often made with pork or lamb and usually contains either wild green herbs or lettuce, or both; the gravy is thickened with beaten eggs or avgolemono before serving, as in a variant of magiritsa (Easter soup).
- A Cajun fricassee is any type of meat or seafood stewed in a gravy made with a dark roux, usually the color of milk chocolate. As in most Cajun dishes, it also contains onions, bell peppers, celery, and garlic, and is served over rice.
If anyone sees in the above text something that should be salvaged, by all means do so. For me it was just easier to start from scratch since the topic is so short. Now that the article includes reliable (I trust) references, I took the liberty of removing the "refimprove" tag. Richigi (talk) 16:29, 8 October 2012 (UTC)
Poultry is meat
Reverted a good faith edit with the claim that poultry is not meat. According to the dictionary (here is a link to merriam-webster, but pick any one), poultry is domesticated birds raised for eggs or meat. Open to discussion to obtain consensus, if you like. Richigi (talk) 01:32, 25 January 2013 (UTC)
The article discribes fricassee as "a method of cooking meat in which the meat is cut up, sautéed, and braised, and served with its sauce, traditionally a white sauce." (Presumably that doesn't actually mean white sauce, although there may be similarities). Going by this definition, I would say that the first two images are not of Fricassees. The first one looks like the chicken has simply been boiled and the second one looks like mushroom risotto with lobster and monkfish on top. I suppose, depending on how the lobster and monkfish have been cooked, that may technically fit the deffinition given, but it doesn't fit the image that the definition produces in my mind (that probably counts as WP:OR though). Could we take those two images down and maybe find some more appropriate ones? Will Bradshaw (talk) 21:23, 1 March 2013 (UTC)
- I'll go along with you that they are not images that exemplify the dish, although I think that they are probably both images of fricasseed food. There's a category on Commons for fricassee, but there's not much quality there. I wonder, does this small article really need 3 images? Let's just take away two. But then the remaining image still isn't great quality. I'll paste a request image template and see if we get anything. Richigi (talk) 22:20, 1 March 2013 (UTC)
Fricassee is French
I reverted a good faith edit which added "French" to the description in the lead. The antiquity of this method and its ubiquity even centuries ago makes such a claim problematic and misleading. The name "fricassee" is likely of French origin, but that is discussed in the etymology section. As a method, it appears early on in Le Viandier, which is French, but in all likelihood pre-dates that work (arguments have been made for fricassee recipes in Apicius). I'd say a claim of nationality would be most difficult to establish without attracting many arguments. The claim might, perhaps, be worded less categorically; fricassee undoubtedly has strong French associations. Richigi (talk) 14:57, 17 September 2013 (UTC)
Pollo en Fricasé
"Popular in the Caribbean islands, especially Puerto Rico and Cuba, Pollo en Fricase is really just a fancy name for chicken casserole." --http://www.thecreativepot.net/2011/02/pollo-en-fricase.html
"Puerto Rican cuisine was developed from the early cooking traditions of the Taíno Indians, Europeans and Africans. European influence was known for their complex stews (chicken fricassée) and rice (paella rice) cooked in pots. Specifically, the French influence in Puerto Rico led to the creation of the chicken fricassée." --http://aidaskitchenboricua.com/chicken-fricassee-pollo-en-fricase/
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