fricassee

I was all set to tell you about a fricassee of shrimp, mussels and sea bass splayed over saffron rice and ringed with zesty sauce américaine.

Child’s landmark 1961 cookbook contained 524 recipes, for aspics and sweetbreads, poached eggs and mushrooms, chicken fricassee and calf’s brains in wine.

The look she gave me would have fricasseed a rhino.

The result was a fricassee, very well done.

He met the ask — bottle of on-sale wine included! — and surprised me even more when he cleaned my countertops with a leftover lemon half, the juice of which had been used for chicken fricassee.