fricandeau

Etymology
From.

Noun

 * 1) Thinly sliced meat, especially veal, fried or stewed with a sauce; a fricassee.
 * 2) * 1794,, in Danziger & Brady (eds.), Boswell: The Great Biographer (Journals 1789–1795), Yale 1989, p. 283:
 * There was a course of two soups, two dishes of fish, stewed beef, boiled lamb and spinach, roast mutton, fricandeau of veal, petit pâté—in short, substantial and choice.