Fricandeau la Jardiniere

Ingredients

• 1 tablespoonful salt
• 1 tablespoonful butter
• 1 cupful white broth or boiling water
• Yt tablespoonful cornstarch
• Vs cupful water

Method

1. 1

   Separate the fricandeau from the leg of veal, remove sinews, lard the surface, rub with salt, and place in a roasting pan with butter.

2. 2

   Baste with melted butter, add broth or water, and roast until done.

3. 3

   Mix cornstarch with water, add to the gravy, stir, and cook.

4. 4

   Strain and serve over the meat, garnished with peas and carrots.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 197. The excerpt below is the record exactly as published.

1 tablespoonf ul salt, and place the fricandeau in a roasting pan ; add 1 tablespoonf ul but- ter, set the pan on top of the stoye ; when the butter melts baste the meat with it, then add 1 cupful white broth or boiling water, place the fricandeau in a hot oyen, baste frequently, and roast till done. Shortly before serying, transfer the meat to a hot dish ; mix Yt tablespoonful cornstarch with Vs cupful water, add it to the grayy in the pan, stir and cook a few minutes oyer the fire ; then add sufficient boiling water or broth to make a creamy sauce ; strain and pour a few spoonfuls oyer the meat, and serye the re- mainder in a sauce bowl. Oarnish with stewed green peas and carrots. Cairs Brain. — How to blanch. — Soak 2 sets of calyes' brains for seyeral hours in cold water, changing the water often. Bemoye the loose skin, place the brains in a saucepan, coyer with cold water ; add Ys gill of white yinegar, a small bouquet, Ys tablespoon- ful salt, 8 whole peppers, and 1 onion ; boil 10 minutes. Then set the saucepan aside, leaying the brains to cool in their broth ; they are then ready to use for any dish that may be required. Cairs Brain with Black Butter. — Blanch 2 sets of calyes' brains. Gut each one in two. Dress them on a hot dish and pour 2 tablespoonfuls of black butter oyer each. Or the brains may be seryed with sauce tartare or yinaigrette sauce. Calf s Brain Fried. — Blanch 2 sets of calyes' brains, leaying them to cool in the broth, remoye, cut each one in two, dust them YBAL. 296 with flonr, dip in egg and cover with bread orumbs, and fry in deep fat or butter light brown. Serve with black butter or any sauce desired. Goquilles of Cairs Brain. — Cut 2 sets of blanched calves' brains into slices, place them in a wide saucepan with 1 tablespoon- f ul butter, toss them for a few minutes over the fire ; add Yt cupful sliced mushrooms, Y^ gill of white wine, Yt giU mushroom liquor, cover and cook 10 minutes. Cook Ys tablespoonful flour with Ys tablespoonf ul butter

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