| It is a beautiful accompaniment to succulently poached white meat like breast of chicken, or fricandeau of veal. |
| The sea-beet and the Crambe maritima served for ordinary greens, and sorrel was always at hand for a fricandeau a l'oseille. |
| If a piece of udder can be procured, stew it with the fricandeau, and serve it in the same dish. |
| They may also be larded like the fricandeau, and served in the same way, and with the like sauces, only less time in cooking. |
| These strips of omelet, resembling noodles, form a tasty and attractive dressing for a fricandeau or a similar dish. |
| We date from the beginning of his reign the invention of the fricandeau, generally attributed to a Swiss. |
