Fricandelles de Volatile d V Allemande

Ingredients

• 1 lb. cooked chicken meat or any other kind of poultry
• 1 slice of onion chopped fine
• 1 teaspoonful of chopped parsley
• H oz. of butter
• £ oz. of flour
• 2 eggs
• i gill of gravy' or stock
• salt
• pepper
• and nutmeg
• f pint of pancake batter
• bread-crumbs
• frying-fat

Method

1. 1

   Chop meat finely, fry onion in butter, add flour, then gravy.

2. 2

   Mix in meat, bind with egg yolks, season.

3. 3

   Spread mixture on pancakes, roll, cut into pieces, dip in egg and crumbs, fry until golden.

4. 4

   Serve garnished with parsley.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 292. The excerpt below is the record exactly as published.

Fricandelles de Volatile d V Allemande. — \ lb. cooked chicken meat or any other kind of poultry, including a little ham or tongue, 1 slice of onion chopped fine, 1 teaspoonful of chopped parsley, H oz. of butter, £ oz. flour, 2 eggs, i gill of gravy' or stock, salt, pepper, and nutmeg, f pint of pancake batter, bread-crumbs, frying-fat

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