Fricandeau

Ingredients

• Three and one-half pounds of cold roast veal
• one tablespoonful of salt
• one of pepper
• one-half of a nutmeg
• four or five rolled crackers
• three eggs
• a piece of butter half as large as an egg
• a tablespoonful of cream

Method

1. 1

   Chop the veal fine and mix with salt, pepper, nutmeg, rolled crackers, and eggs.

2. 2

   If the veal is thin, add butter and cream.

3. 3

   Form into a large roll, spot with bits of butter, and strew with pounded crackers.

4. 4

   Put in the oven, adding water from time to time.

5. 5

   Cook slowly for two hours.

6. 6

   When cold, slice thin, and it makes an excellent relish.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 21. The excerpt below is the record exactly as published.

FRICANDEAU.: Wirse Ni browne ance WVirs: MES Three and one-half pounds of cold roast veal chopped fine, one tablespoonful of salt and one of pepper, one-half of a nutmeg, four or five rolled crackers, three eggs. If the veal is thin, add a piece of butter half as large as an egg, and a tablespoonful of cream

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