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!" The main ingredients consist of potatoes, onions, and whatever meat was available, cooked in a stew and topped with dumplings. The common meats used were chicken (fricot au poulet), clams (fricot aux coques), rabbit (fricot au lapin des bois), beef, or pork. 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.
| Attributes | Values |
|---|
| rdf:type
| |
| rdfs:label
| - Fricot (en)
- Fricot (plat acadien) (fr)
|
| rdfs:comment
| - 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!" The main ingredients consist of potatoes, onions, and whatever meat was available, cooked in a stew and topped with dumplings. The common meats used were chicken (fricot au poulet), clams (fricot aux coques), rabbit (fricot au lapin des bois), beef, or pork. 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. (en)
- Le fricot est un plat traditionnel acadien. Le mot « fricot » a ses origines au XVIIIe siècle, en France, où il a été utilisé pour signifier un festin. Au siècle suivant, il a évolué pour signifier un « ragoût de viande », et plus tard encore, il est utilisé pour désigner les aliments préparés. Quand le poulet est utilisé, c'est traditionnellement un vieux poulet. Ceci explique le long temps de cuisson, puisqu'un vieux poulet a une chair plus coriace. (fr)
|
| foaf:name
| |
| name
| |
| foaf:depiction
| |
| dcterms:subject
| |
| Wikipage page ID
| |
| Wikipage revision ID
| |
| Link from a Wikipage to another Wikipage
| |
| Link from a Wikipage to an external page
| |
| sameAs
| |
| dbp:wikiPageUsesTemplate
| |
| thumbnail
| |
| caption
| |
| country
| |
| main ingredient
| - Meat , potatoes, onions, dumplings (en)
|
| region
| |
| type
| |
| has abstract
| - 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!" The main ingredients consist of potatoes, onions, and whatever meat was available, cooked in a stew and topped with dumplings. The common meats used were chicken (fricot au poulet), clams (fricot aux coques), rabbit (fricot au lapin des bois), beef, or pork. 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. (en)
- Le fricot est un plat traditionnel acadien. Le mot « fricot » a ses origines au XVIIIe siècle, en France, où il a été utilisé pour signifier un festin. Au siècle suivant, il a évolué pour signifier un « ragoût de viande », et plus tard encore, il est utilisé pour désigner les aliments préparés. Les principaux ingrédients sont les pommes de terre, les oignons, et n'importe quelle viande disponible, cuits en ragoût et garnis avec des boulettes confectionnées avec le bouillon du plat et de la farine. Les plus communes des viandes sont le poulet (fricot au poulet), le lapin (fricot au lapin des bois), le bœuf ou le porc ; on trouve aussi une variante aux palourdes (fricot aux coques). Quand le poulet est utilisé, c'est traditionnellement un vieux poulet. Ceci explique le long temps de cuisson, puisqu'un vieux poulet a une chair plus coriace. (fr)
|
| gold:hypernym
| |
| prov:wasDerivedFrom
| |
| page length (characters) of wiki page
| |
| ingredient name (literal)
| - Meat(chicken,clams,rabbit,beef, orpork),potatoes,onions,dumplings
|
| country
| |
| ingredient
| |
| region
| |
| type
| |
| foaf:isPrimaryTopicOf
| |
| is Link from a Wikipage to another Wikipage
of | |
| is foaf:primaryTopic
of | |
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)
