Fricassée de Veau

Ingredients

• one lb. of veal
• one oz. of flour
• a pinch of salt
• a pinch of pepper

Method

1. 1

   Stiffen veal in butter without coloration.

2. 2

   Sprinkle with flour, cook briefly, moisten with white stock, season, and boil while stirring.

3. 3

   Serve with garnishes of mushrooms and vegetables, using egg-yolks and cream for the sauce.

Nutrition per serving

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 247. The excerpt below is the record exactly as published.

FRICASSEE DE VEAU Fricassée differs from blanquette in this, namely, that the pieces of veal in the former are stiffened in butter without colour- ation. When the meat has been well stiffened, besprinkle it with about one oz. of flour per Ib.; cook this flour with the meat for a few minutes; then moisten the fricassée with white stock; season, and set to boil, stirring the while. All the garnishes of mushrooms and vegetables given for blanquette may be served with fricassée; but in the case of the latter, both the meat and the garnish are cooked in the sauce, the leason of which is effected by means of egg-yolks and cream, as for blanquette. 1277—FRICADELLES Fricadelles are a kind of meat balls, somewhat like those commonly prepared in private households. They are made from raw or cooked meat, in the following manner :— Fricadelles with Raw Meat.—For ten fricadelles, each weighing three and one-half oz., chop up one lb. of very lean veal, cleared of all fat and gristle, together with two-thirds of a Ib. of butter. Put the whole into a bowl, and add thereto five oz. of soaked and well-pressed crumb of bread, two eggs, half an oz. of salt, a pinch of pepper and a little nutmeg, and two oz. of chopped onion cooked in butter without colouration. Mix the whole well, and divide it up into portions weighing three and one-half oz. Fashion these portions to the shape of quoits, by first rolling them into balls on a flour-dusted board, and afterwards flattening them out with the flat of a knife. Heat some butter or very pure fat in a sautépan; put the 426 GUIDE TO MODERN COOKERY fricadelles therein; brown them on both sides, and then com- plete their cooking in the oven. This done, set them on a round dish, and serve them, either with a vegetable purée, a Piquante or a Robert sauce. Fricadelles with Cooked Meat.—For ten fricadelles, each weighing two and one-half oz., chop one Ib. of cooked veal, fat and lean, somewhat finely. Put it into a bowl with a large pinch of salt

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