Fricandelles of Veal

Ingredients

• Two pounds of clear veal
• half a cupful of finely-chopped cooked ham
• one cupful of milk
• one cupful of bread crumbs
• the juice of half a lemon
• one table-spoonful of salt
• half a teaspoonful of pepper
• one cupful of butter
• a pint and a half of stock
• three table-spoonfuls of flour

Method

1. 1

   Chop veal fine.

2. 2

   Cook bread crumbs and milk until a smooth paste.

3. 3

   Add to chopped veal and ham, mix well, then add seasoning and butter.

4. 4

   Form into balls about the size of an egg, cover with beaten egg yolks, and fry until light brown.

5. 5

   Stir remaining flour into the butter after frying, gradually add stock, boil for two minutes, then add balls and cook slowly for one hour.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 75. The excerpt below is the record exactly as published.

Fricandelles of Veal. Two pounds of clear veal, half a cupful of finely-chopped cooked ham, one cupful of milk, one cupful of bread crumbs, the juice of half a lemon, one table-spoonful of salt, half a teaspoonful of pepper, one cupful of butter, a pint and a half of stock, three table-spoonfuls of flour

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