"Fricassee" Quotes from Famous Books
 ... truth in the face. The novel accommodates human nature, patches it up, varnishes it, puts it in a good light: it may be artistic and romantic and poetical—but it hasn't got the beauty of truth. Life is much more interesting than any imaginative fricassee of it! These realistic fellows—they are moving towards biography, but they haven't got much ...
— Father Payne • Arthur Christopher Benson
... would take her up to Haverhill, and down to Cornish, and over to Woodstock,—all places to which she liked to go. And Dorothy came in to ask if she had better broil or fricassee the chickens for breakfast, and to say that there was a whole basketful of Guinea-hens' eggs, and that she had just set some waffles and sally-lunns a-sponging. She was determined to do her part, she said: she should be mighty glad ...
— The Atlantic Monthly, Volume 18, No. 109, November, 1866 • Various
... and, like a syren with a sunny smile, win to renewed excesses, each more sweet! My feasting days are over: me no more the charms of fish, or flesh, still less of fowl, can make the fool of that they made before. The fricandeau is like a dream of early love; the fricassee, with which I have so often flirted, is like the tattle of the last quadrille; and no longer are my dreams haunted with the dark passion of the rich ragout. Ye soups! o'er whose creation I have watched, ...
— The Young Duke • Benjamin Disraeli
... to discern so much as a tree, except by an unconscious cunning which combines many past and separate sensations; that no one sense is independent of another, so that in the dark we can hardly taste a fricassee, or tell whether our pipe is alight or not, and the most intelligent boy, if accommodated with claws or hoofs instead of fingers, would be likely to remain on the lowest form? If so, it is easy to understand that our discernment of men's motives must depend on the ...
— Scenes of Clerical Life • George Eliot
... Excellent Paste for Peas, Flemish Petites Caisses a la Furnes Pigeon and Cabbage Rolls, Pigeons, Fricassee of Pigs' Trotters in Blanquette Pineapple a l'Anvers Pommes Chateau Potato Dice Potatoes, Chipped " Surprise Potatoes a la Brabanconne Potatoes and Cheese Potatoes in the Belgian Manner Pouding aux Pommes Prunes, Military " Stewed ...
— The Belgian Cookbook • various various
... chicken and cut it up as for a fricassee. Scald and skin the feet, and crack them thoroughly with your cleaver knife. Put the sugar in a soup kettle, add the onion, sliced, shake over a quick fire until brown, add the chicken and the water, bring to boiling point, and skim. Simmer gently for two hours. ...
— Ice Creams, Water Ices, Frozen Puddings Together with - Refreshments for all Social Affairs • Mrs. S. T. Rorer
... saucers four and gladden heart and eye * With many a various kind of stew and fricassee and fry. Thereon fat quails (ne'er shall I cease to love and tender them) * And rails and fowls and dainty birds of all the kinds that fly. Glory to God for the Kabobs, for redness all aglow, * And potherbs, steeped in vinegar, in porringers ...
— The Book of the Thousand Nights and a Night, Volume 8 • Richard F. Burton
... the hare or rabbit as for fricassee. Simmer slowly in just enough water to cover, add a thickening of 1 tablespoonful each of butter and flour, season with salt, pepper, and 1 ...
— 365 Luncheon Dishes - A Luncheon Dish for Every Day in the Year • Anonymous
... latter test—having had ocular proof that they were not cats in disguise. But, after persevering through two or three mouthfuls, the garlic, red pepper, and rancid oil, and the fact of having witnessed the whole process of cooking and fingering the fricassee, proved too much for her; and she was fain to be indebted to the commissary for a small piece of his steak, reeking hot, and dripping ...
— The Actress in High Life - An Episode in Winter Quarters • Sue Petigru Bowen
... strange to her. She found never-ending pleasure in concocting new dishes, little triumphs of taste and daintiness, and trying them on her silent husband. Sometimes he did not notice them at all, but ate straight on, not knowing a delicate fricassee from a junk of salt beef; that was very trying. But again he would take notice, and smile at her with the rare sweet smile for which she was beginning to watch, and praise the prettiness and the flavor of what was set before him. But sometimes, too, dreadful things happened. One day Marie had ...
— Marie • Laura E. Richards
... th' same thing in a raypublic as in a dispotism. They'se not much choice iv unhappiness between a hungry slave an' a hungry freeman. Cubia cudden't cuk or wear freedom. Ye can't make freedom into a stew an' ye can't cut a pair iv pants out iv it. It won't bile, fry, bake or fricassee. Ye can't take two pounds iv fresh creamery freedom, a pound iv north wind, a heapin' taycupfull iv naytional aspirations an' a sprinklin' iv bars fr'm th' naytional air, mix well, cuk over a hot fire an' sarve sthraight fr'm th' shtove; ye can't make a dish out iv that ...
— Observations by Mr. Dooley • Finley Peter Dunne
... fowl and cook it in a fricassee of butter, bacon, ham, herbs, mushrooms, truffles, spice, and good gravy or stock. ...
— The Cook's Decameron: A Study in Taste: - Containing Over Two Hundred Recipes For Italian Dishes • Mrs. W. G. Waters
... was glorious, I will not describe it, but only refer to an admirable fricassee of chicken not often seen in such perfection in the country. It had so many truffles that it would ...
— The Physiology of Taste • Brillat Savarin
... wonder if you were the richest some day. Everything you touch seems to turn out well. I shall be wholly dependent on you hereafter for eggs and an occasional fricassee." ...
— He Fell in Love with His Wife • Edward P. Roe
... then, and gradually the man appeared less ugly, the bread less black, and the cheese more fresh, while those dreadful vulgar onions recalled to his mind certain sauces and side-dishes, which his cook prepared in a very superior manner whenever he said, "Monsieur Deniseau, let me have a nice little fricassee to-day." He got up and knocked on the door; the bandit raised his head. Danglars knew that he was heard, so he redoubled his blows. "Che cosa?" asked the bandit. "Come, come," said Danglars, tapping his fingers against the door, "I think it is quite time to think of giving me ...
— The Count of Monte Cristo • Alexandre Dumas, Pere
... men who take no soup, and begin with a roti; who know neither what is good nor what is bad; who eat rognons at dinner instead of at breakfast, and fall into raptures over sauce Robert and pieds de cochon; who cannot tell, at the first taste, whether the beaune is premiere qualite, or the fricassee made of yesterday's chicken; who suffer in the stomach after champignon, and die with indigestion of a truffle? O! English people, English people! why can you not stay and perish of apoplexy ...
— Pelham, Complete • Edward Bulwer-Lytton |
