Glossary of food terms: F

Fricassée

A delicate creamy dish of chicken and vegetables, often served with rice. The chicken is cooked gently in butter, after which a creamy white sauce (usually made with double cream) is added. It's often garnished with small glazed onions and lightly cooked mushrooms.

The term fricassée is often applied to anything cooked in a creamy white sauce - mushroom fricassée for example. The dish does have a 1970s feel to it, but is still found on menus of more traditional restaurants. It’s a simple dish to cook at home, too.

• Fricassée of turbot
• Chicken fricassée
• Lobster fricassée with champagne