‖‖/mhw>, n. [ F. fricandeau; cf. Sp. fricandó. ] (Cookery) A ragout or fricassee of veal; a fancy dish of veal or of boned turkey, served as an entrée, -- called also fricandel. A. J. Cooley. [ 1913 Webster ]
‖‖/mhw>, n. [ F. fricandeau; cf. Sp. fricandó. ] (Cookery) A ragout or fricassee of veal; a fancy dish of veal or of boned turkey, served as an entrée, -- called also fricandel. A. J. Cooley. [ 1913 Webster ]