a dish or mets hastily dressed in a frying pan, and seasoned with butter, oil, or the like. The word is French, formed of the Latin frictura, "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, Fricasse &c.