Fricadelles

Ingredients

• one lb. of very lean veal
• two-thirds of a lb. of butter
• five oz. of soaked and well-pressed crumb of bread
• two eggs
• half an oz. of salt
• a pinch of pepper
• a little nutmeg
• two oz. of chopped onion cooked in butter without colouration

Method

1. 1

   Chop veal and mix with butter, bread, eggs, salt, pepper, nutmeg, and onion.

2. 2

   Shape into balls, flatten, brown in butter, and finish cooking in the oven.

3. 3

   Serve with vegetable purée or sauce.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 247. The excerpt below is the record exactly as published.

FRICADELLES Fricadelles are a kind of meat balls, somewhat like those commonly prepared in private households. They are made from raw or cooked meat, in the following manner :— Fricadelles with Raw Meat.—For ten fricadelles, each weighing three and one-half oz., chop up one lb. of very lean veal, cleared of all fat and gristle, together with two-thirds of a Ib. of butter. Put the whole into a bowl, and add thereto five oz. of soaked and well-pressed crumb of bread, two eggs, half an oz. of salt, a pinch of pepper and a little nutmeg, and two oz. of chopped onion cooked in butter without colouration

Cook this with the app: pantry check, scaling, and the assistant.