Fricandeau of Veal
From French dishes for American tables, 1886
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 37. The excerpt below is the record exactly as published.
Fricandeau of Veal. Take three pounds from the tenderest part of the thigh, about two inches in thickness ; lard it well on the surface, put it in a saucepan with same ingredients as for braised ten- dons of veal (Art. 223), moisten with enough con- somme" (stock, Art. 1) to reach the surface of your veal. Put on the fire until boiling, then send to the oven, basting it frequently with its liquor. Let it remain in the oven three hours
Cook this with the app: pantry check, scaling, and the assistant.