Veal Fricandelles (another way)

Name: Veal Fricandelles (another way)
Yield: 2 servings
Ingredients: the fricandelle mixture as in the last recipe; a buttered dish; a little gravy, stock, or milk; the well-beaten yolks of two eggs

From Cassell's dictionary of cookery, 1892

Serves 2

Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2134. The excerpt below is the record exactly as published.

, Fricandelles of (another way). — Prepare the fricandelle mixture as in the last recipe. Put it into a buttered dish which it will half fill, and bake for an hour in a moderate oven. When the surface is lightly brown, pour over it a little gravy, stock, or milk, and let it bake twenty minutes longer. Pour ofE the gTSLvy which swims on the top, mix with it the well-beaten yolks of two eggs

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