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I could have sworn there was the same "fricandeau de veau."

It is the sugar of the carrot and that of the onion, or of the garlic, that gives such a peculiar and delicious flavor to gravies and sauces, to beef à la mode, fricandeau, etc.

No part of the banquet came amiss to these young persons, from rout-cakes and preserved ginger to lobster-salad or the wall of a fricandeau.

The fricandeau is the most choice cut of veal.

Thus the fish was excellent, and the mutton perfect, while the fricandeau was atrocious, and the petits p�t�s execrable.