The braise is mightily praised. However I've been reading a spate of German cookbooks and most give a smattering of fricasee dishes. From the reading, the fricasee is considered different than braise in that the meat is cooked in pieces and not browned nor should the sauce brown (much) often described as white though the photos never support that. Most point out the mild saute as a dry start as well. I'm not as comfortable with that distintinction as the braise usually has a hotter dry start. But it was multiply attested. Has the fricassee merely fallen from fashion? Is it a lesser practice or art? Does it achieve subtlety not evident in the bolder braise? Hasenpfeffer is probably the best known fricasee. I've never seen it offered on a menu nor attempted it myself. My first exposure to hasenpfeffer was literally cartoonish. Tell me of your fricassee experience. Where should one start?