Fricot
 Fricot de barques | |
| Jinis | Stew |
|---|---|
| Panggonan asal | Canada |
| Tlatah utawa praja | Acadia , Canadian Maritimes |
| Woworan pokok | Meat (chicken, clams, rabbit, beef, or pork), potatoes, onions, dumplings |
 Buku masakan: Fricot  Médhia: Fricot | |
Fricot minangka panganan tradisional Acadian . Fricot minangka bagean penting saka budaya panganan Acadian, sing diarani mangan ing basa Prancis Acadian yaiku " Au fricot! " [1]
Bahan-bahan utamane kalebu kentang, bawang, lan daging apa wae sing kasedhiya, dimasak ing godhogan lan diasinake karo pangsit . Daging umum sing digunakake yaiku pitik ( fricot au poulet ), kerang ( fricot aux coques ), kelinci ( fricot au lapin des bois ), daging sapi, utawa daging babi . Nalika digunakake pitik, umume pitik sing luwih tuwa, amarga pitik sing wis endhog mesthi larang banget kanggo dimasak. Iki nyebabake wektu masak sing suwe amarga pitik sing luwih tuwa mesthi duwe daging sing luwih ulet.
- ↑ Roy, Suman and Brooke Ali (2010). From Pemmican to Poutine: A Journey Through Canada's Culinary History. Toronto: The Key Publishing House, Inc. kc. 17. ISBN 978-1-926780-00-9.