Fricassee of Veal
From The Hotel St. Francis cook book, 1919
Serves 8
Noodles, spaghetti, or other paste should be served, either separate or on the side of plate with the stew.
Presented as published in 1919. 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
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 14. The excerpt below is the record exactly as published.
Fricassee of veal, with noodle* Buttered toast Chocolate profiteroles Coffee Coffee DINNER Potage McDonald Lyon sausage Fried chicken, Maryland Cheese cake Coffee Eggs Oudinot. Put some stuffed eggs in a shirred egg dish, cover with cream sauce, sprinkle with the chopped yolks of hard-boiled eggs, put a small piece of butter on the top of each, and bake in oven until brown. Fricassee of veal. Cut five pounds of shoulder and breast of veal in pieces two and one-half inches square, put on fire in cold water, bring to the boiling point, and then cool. Put back in vessel, cover with water, add one carrot, one onion, a bouquet garni, a little salt, and boil until soft. Remove the vegetables and bouquet, and use the broth to make the fricassee sauce. Put in casserole on stove, six ounces of butter, when hot add three-quarters cup of flour, heat through, then add three pints of the veal br.oth, stir well and boil for ten minutes, then bind with the yolks of three eggs and a cup of cream
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