gluten-freenut-freesoy-freefish-freeshellfish-free
Fricandeau
From The new Kentucky home cook book, 1884
Serves 5
Delightful for lunch.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 26. The excerpt below is the record exactly as published.
FRICANDEAU. Three pounds of uncooked veal, yelks of three eggs, one tea-cupful of cream, butter the size of an egg, juice of two lemons, grated rind of one, salt, pepper, and a little sweet marjoram rubbed fine
Cook this with the app: pantry check, scaling, and the assistant.