Fricandeau is a French dish of noix of veal (eye of veal chop), larded with bacon and then braised, roasted, or fried. The term is also used to describe cuts of fish braised in a fish stock.
The term is also used for a charcuterie dish from southwestern France, made of minced pork neck, pork liver, and kidneys with herbs, rolled into balls and then baked in caul and served cold.