Fricandeau of Veal
From A second Dudley book of cookery and other recipes, 1914
A cushion of veal is taken from the haunch.
Presented as published in 1914. 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
Nutrition per serving
164Calories
9 gProtein
8 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories164 kcal
Protein8.6 g
Carbohydrates7.9 g
Fiber1 g
Sugars6 g
Total Fat11 g
Saturated Fat4.5 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol23 mg
Sodium362 mg
Potassium344 mg
Calcium23 mg
Iron0.8 mg
Magnesium17 mg
Phosphorus162 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C1.5 mg
Vitamin A19 mcg
Vitamin E0.3 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.3 mg
Folate13 mcg
Choline31 mg
Caffeine1.8 mg
Water68 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 48. The excerpt below is the record exactly as published.
FRICANDEAU OF VEAL FTIAKE a piece cut from the cushion of veal, cut with the grain of the meat. It should not be thicker than one and a half inches. After beating it with the flat of a chopper or a cutlet -bat, to break the fibres of the meat, lard it finely on the cut side with strips of bacon ; braize it and glaze it with its own gravy reduced ; dish it up with a garniture of veal quenelles, slices of sweetbread, mushrooms and truffles
Cook this with the app: pantry check, scaling, and the assistant.