Fricandeau of Veal
From Miss Parloa's kitchen companion, 1887
Serves 3
This cut is difficult to obtain from butchers.
Presented as published in 1887. 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
- three or four pounds of veal
- a large piece of fat called the udder
Method
Cut the fricandeau from the leg of veal, leaving the udder on.
Beat it flat with a wooden vegetable masher dipped in cold water until it is about three inches thick.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 31. The excerpt below is the record exactly as published.
Fricandeau of Veal. This is another cut that it is difficult to get the butch- ers to give you, even when they know what it is and how it is obtained. There is the same objection to cut- ting this piece from the leg that there is to taking the Fricandeau of Veal. tenderloin from the sirloin of beef ; namely, it spoils the piece termed the fillet. The fricandeau consists of that part of the leg of veal called the cushion or mousepiece, and which the French call the noix. It is what in a leg of beef would be called the top of the round. It costs about thirty-five cents per pound. Three or four pounds is about the average weight of a good-sized fricandeau. It should be cut about four inches thick, and a large piece of the fat called the ud
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Cook this with the app: pantry check, scaling, and the assistant.