a dish or meal hastily dressed in a frying-pan, and seasoned with butter, oil, or the like. The word is French, formed of the Latin frixatura, "frying." Others will have fricassee formed in imitation of the noise made by butter, or other fat, when melted in the pan. We say a fricassee of pullets, of rabbits, of tench, of tripe, of frogs, of eggs, of peas, &c.