Fricot
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| Cuisine of Quebec |
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Fricot is a traditional Acadian dish. Fricot is such an important part of Acadian food culture that the call to eat in Acadian French is "Au fricot!"[1]
The main ingredients consist of
. When chicken was used, it was traditionally an older chicken, since an egg-laying chicken would have been too precious to cook. This accounts for the long cooking time, as an older chicken would have had tougher meat.In lean times, a meatless fricot would be made. Fricot a la belette was one term for this, which means "weasel stew". The reference being made is that the cook is as sly as a weasel for leaving out the meat. In the opposite vein, Prince Edward Island Acadians use the term fricot a la bazette which means "stupid cook's stew", implying that the meat was forgotten.
The word fricot has its origins in 18th century France where it was used to mean a feast. The following century, it had evolved to mean "meat stew", and later still it became used to refer to prepared food.
See also
- List of stews
- List of Canadian inventions and discoveries
- Canadian cuisine
References
- ISBN 978-1-926780-00-9.
External links
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