Frenched food is food which has been cut in a particular way. The term is used in two different senses, depending on the context. In both cases, the food is cut with a specific cooking technique in mind.
Frenched
To scrape meat and fat from bones of meat, generally associated with lamb chops or veal rib chops
Fricassee ...
frenched carrots. The term french fries is a further simplification from this meaning applied specifically to potatoes. To remove fat and meat from the tips of a bone-in chop or roast, e.g., frenched rack of lamb
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If the meat at the tips is cut away to expose the bones, it's called a French rack = Frenched rack. Make sure the butcher cracks the chine (backbone) between the ribs, so that the roast is easy to carve when you take it out of the oven.
French Fries are short for "frenched and fried potatoes." The English call them 'chips', a word which has a similar meaning (a chipped piece of wood). They are known as pommes de terre in French and fritures or frietkoets in Belgium.
Barbara Kafka does not like her rack frenched, although it is considered more elegant. Just make sure the butcher removes the chine bone (the backbone) and that he cracks the rack between the ribs so it can easily be cut into chops at the table.
Berbere Crusted Rack of Lamb
Ingredients:
2 frenched racks of lamb (1 1/2 lb each)
1/2 cup olive oil
1 1/2 tablespoons coarsely chopped fresh rosemary
1 large garlic clove, smashed ...
6 veal rib chops (1 14 inch, 12 to 14 ounces each frenched if desired)
9 shallots (34 pound)
9 plum tomatoes (1 14 pounds) ...
2 to 2.5 cm (3/4 to 1 inch) thick chops cut from the pork or lamb rib after the backbone has been removed. The tips of the ribs are usually frenched.
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 See also: Flavor, Cooking, Roast, Lamb, Potato
  
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