Fricandeau of Veal (Entrée) from Modern Cookery for Private Families by Eliza Acton
French cooks always prefer for this dish, which is a common one in their own country, that part of the fillet to which the fat or udder is attached;* but the flesh of the finer part of the neck or ...
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Ingredients
- loin
- veal
- lard
- white peppercorns
- cayenne
- veal broth
- fat bacon
- calf
- cucumbers
- sorrel
- vegetables
- pheasant
- onions
- carrots
- bay leaves
- parsley
- lemon thyme
- mace
- brown gravy
- spinach
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