Fricandeau of Veal
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 25. The excerpt below is the record exactly as published.
Fricandeau of veal. Terrine de Nérac. Nérac pâté. (Game pie from the south of France.) Choux-fleurs au gratin. Baked caulflower with bread- s crumbs. - Omelette soufflée. Omelet soufflé, Cod and potatoes. Boil the cod in salt and water, when done, simmer in béchamel sauce (see 16th of August), and serve with slices of potato fried in boiling lard. Fried potatoes. Cut your potatoes into thin slices and plunge into boiling lard or butter, let it boil over two or three times, sprinkle with salt and white pepper, drain, and serve very hot. Fricandeau of veal. Choose a fine chump of veal, lard one side with thick fillets of bacon and the other side with fine ones, simmer for two or three hours in a stew-pan, with stock, salt, pepper, onions, carrots, a bouquet of herbs, two heads of cloves
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