Veal Fricassee (a German recipe)

Ingredients

• a breast of veal
• a dozen crayfish
• two ounces of butter
• two eggs
• a little spice
• broth

Method

1. 1

   Cut veal, stew until tender in salted water with herbs.

2. 2

   Boil crayfish, pick meat, and stew shells in butter.

3. 3

   Make crayfish balls with meat, breadcrumbs, eggs, and spice.

4. 4

   Boil vegetables until tender.

5. 5

   Make a sauce with butter, eggs, flour, and broth.

6. 6

   Combine meat, vegetables, and balls in sauce, simmer, and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2135. The excerpt below is the record exactly as published.

Fricassee of (a German recipe). — This is a dish for spring-time. Cut up a breast of veal, stew it till tender in water flavoured with a little salt, bay-leaves, and a bunch of mixed herbs. Boil a dozen crayfish, pick out the meat, and set it aside; stew the shells when pounded in two ounces of butter, and strain them. Make the crayfish, with the exception, of the tails, into balls with an equal quantity of bread-crumbs, two eggs, half the crayfish, butter, and a little spice. Next boil some aspa- ragus or caiiliflower till tender. Make a sauce of two ounces of butter beaten to cream; to which add the yolks of two or three eggs beaten up, two spoonfuls of flour, the rest of the cray- fish butter, and as much of the liquor in which the vegetables were boiled, or broth

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