A French dish made of minced meat (usually veal or pork) formed into a roll and braised or fried.
From French 'fricandeau,' derived from Old French 'fricasser' meaning to cut into pieces and cook quickly. The word evolved in French cuisine during the 17th century to describe this specific preparation method.
This dish became so popular in French aristocratic kitchens that it appears in cookbooks across three centuries—it's basically the French version of a meatloaf, but fancier and with a story about class and cooking innovation!
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