| 1. asparagus chicken fricassee |
| The Best of Country Cooking 2000 |
| 2. chez rose's chicken fricassee with mushrooms |
| Bistro Cooking by Patricia Wells (1989) |
| 3. chicken fricassee |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 4. chicken fricassee |
| Better Homes and Gardens New Cookbook (1981) |
| 5. chicken fricassee |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 6. chicken fricassee |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |
| 7. chicken fricassee casserole |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 8. chicken fricassee with dumplings |
| Betty Crocker All-Time Favorites (1972) |
| 9. chicken fricassee with porcini mushrooms, white wine, and tomatoes |
| Essentials of Classic Italian cooking by Marcella hazan (1992) |
| 10. chicken fricassee, cacciatora style |
| Essentials of Classic Italian cooking by Marcella hazan (1992) |
| 11. chicken or turkey stew or fricassee |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 12. country captain fricassee of chicken or giblets |
| Master Recipes by Stephen Schmidt (1998) |
| 13. drumsticks fricassee |
| Pillsbury Kitchens' Cookbook by The Pillsbury Company (1979) |
| 14. fricassee of game birds |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 15. fricassee of lamb |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |
| 16. fricassee of veal kidneys and artichokes |
| The Cooking of South-West France by Paula Wolfert (1983) |
| 17. mushroom fricassee of chicken, giblets, pork, or veal, or smothered pork or veal |
| Master Recipes by Stephen Schmidt (1998) |
| 18. oyster fricassee |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |
| 19. red wine fricassee of chichen giblets, pork, or veal, or smothered pork or veal |
| Master Recipes by Stephen Schmidt (1998) |
| 20. shields tavern sampler fricassee of chicken |
| The Williamsburg Cookbook by Colonial Williamsburg Foundation (1975) |
| 21. tarragon and white wine fricassee of chicken or veal, or smothered veal chops or |
| Master Recipes by Stephen Schmidt (1998) |