Fricandelles

Ingredients

• one pound of fine-chopped raw beef
• one cupful of dry bread crumbs
• half a cupful of fresh ones
• half a cupful of meat stock or milk
• a teaspoonful of onion juice
• a heaping teaspoonful of salt
• a table-spoonful of butter
• one-eighth of a teaspoonful of cayenne
• one-eighth of a pound of fat salt pork

Method

1. 1

   Soak fresh bread in stock or milk for two hours, mash fine, and mix with beef and seasoning.

2. 2

   Form into small cakes and roll in dried crumbs.

3. 3

   Fry in boiling fat until browned on both sides.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 129. The excerpt below is the record exactly as published.

Fricandelles. For this dish there will be required one pound of fine- chopped raw beef (that from the round is best), ono cup- ful of dry bread crumbs and half a cupful of fresh ones, half a cupful of meat stock or milk, a teaspoonful of onion juice, a heaping teaspoonful of salt, a table-spoonful of butter, one-eighth of a teaspoonful of cayenne, and one-eighth of a pound of fat salt pork

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