As anyone that reads this blog knows, I have a certain something for rustic, French cooking. The kind of food that gets cooked in houses and small restaurants throughout France. The food that has honestly made France what it is culinary-wise, and I am sure will continue to do so well after I have put my knives and pans away.
A “Fricassee” is right in the heart of French country cooking. A rustic stew of meat and vegetables, enriched with some form of cream. The great thing about a dish like this is that it can be as rustic, or as refined as you like. Some upmarket restaurants go all crazy with alleged fricassee’s of lobster and crab. “Alleged” because like so many terms in French cookery, this one tends to get bent around a bit.