Fricandeau and Grenadine

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
Instructions (4)
  1. Smoothly trim the primest parts of veal, or fillets of poultry.
  2. Lard the veal or poultry.
  3. Briskly fry with a concentration of their own liquor.
  4. Serve as side-dishes.
Original Text
FRICANDEAU and GRENADINE consist of the primest parts of veal, or fillets of poultry, &c., smoothly trimmed, larded, and briskly fried with a concentration of their own liquor; they are served as side-dishes.
Notes
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