Fricadelles

Ingredients

• For each cupful of finely-chopped cold roast veal
• i rather thick slice of bread
• ^ of a tablespoonful of chopped parsley
• salt and pepper to taste
• a pinch of powdered thyme
• 2 well-beaten eggs
• Over the bread pour just sufficient hot milk to moisten it

Method

1. 1

   Soak bread in hot milk, mash, and mix with veal, parsley, salt, pepper, thyme, and eggs.

2. 2

   Form into small cakes and fry in hot butter.

3. 3

   Serve with brown sauce.

As published

This recipe was extracted from 365 tasty dishes (1906), page 1. The excerpt below is the record exactly as published.

Fricadelles. For each cupful of finely-chopped cold roast veal allow i rather thick slice of bread freed from crust, ^ of a tablespoonful of chopped parsley, salt and pepper to taste, a pinch of powdered thyme, a few drops of onion juice and 2 well-beaten eggs for 3 cup- fuls of meat. Over the bread pour just suffi- cient hot milk to moisten

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