What is another word for fricandeau?
Pronunciation: [fɹˈɪkɐndˌə͡ʊ] (IPA) 
Fricandeau is a French term used to describe a cut of meat typically taken from the veal's hindquarters. This cut of meat is often buttered and flavored with herbs before being cooked. There are a few synonyms for fricandeau that you may want to consider for your next recipe. Veal rump steak, fillet of veal, or even pork tenderloin, are all similar cuts of meat that can be substituted for fricandeau when cooking. However, keep in mind that each of these options will have slightly different textures and flavor profiles, so be sure to adjust your preparation accordingly.
