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1 gibelotte
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2 fricassee
a white stew♦ A stew prepared without the initial browning of the meat. Though chicken is the most common form of this type of stew, fish, vegetables, and other meats are prepared in this manner. Classically, ingredients braised in wine sauce or butter with cream added; currently denotes any mixture of ingredients--fish or meat--stewed ot sautéed.To cook by braising; usually applied to fowl or rabbit.
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