881. FRICANDEAU, A LA MACEDOINE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (10)
  1. Trim and lard the fricandeau as in the foregoing case.
  2. Cut an incision of about three inches in length through its entire thickness.
  3. Place a round or oval tin-cutter therein to distend the hollow part, so as to give it the appearance of a circle.
  4. Prepare and braize the fricandeau as before.
  5. When done, place it in its dish upon a base of quenelle force-meat.
  6. Fill the centre of the fricandeau with a well-prepared Macédoine of vegetables (No. 143).
  7. Arrange a border of small spring turnips, split into halves, turned in the shape of deep cups, and filled with green-peas, around the Macédoine.
  8. Ornament the base of the fricandeau with borders of young spring carrots, nicely glazed.
  9. Pour some thin Espagnole round the entrée.
  10. Serve.
Original Text
881. FRICANDEAU, A LA MACEDOINE. This must be trimmed and larded as in the foregoing case; then an incision of about three inches in length should be cut through its entire thickness, and a round or oval tin-cutter placed therein to distend the hollow part, so as to give it the appearance of a circle. Prepare and braize the fricandeau as before, and when done place it in its dish upon a base of quenelle force-meat; fill the centre of the fricandeau with a well-prepared Macédoine of vegetables (No. 143); round which place a neatly-arranged border of small spring turnips split into halves, turned in the shape of deep cups, and filled with green-peas; ornament the base of the fricandeau with borders of young spring carrots, nicely glazed; pour some thin Espagnole round the entrée, and serve.
Notes
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