2469 Fricadelles Made with Raw Meat

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Finely chop 800 g ( lb) lean beef free from sinew and fat, together with 500 g (1 lb 2 oz) butter, 350 g (13 oz) white breadcrumbs soaked in milk and well squeezed out, 4 eggs, 25 g (1 oz) salt, a pinch of pepper and a touch of grated nutmeg. Add 125 g ( oz) chopped onions cooked in a little butter without colour and mix well together.

Divide the mixture into pieces weighing 100 g ( oz) each and mould into round flat cakes on a floured table.

Heat some butter or good clean fat in a pan, place in the Fricadelles and colour brown on both sides; complete the cooking in the oven.

Arrange them on a suitable dish and serve accompanied with a vegetable purée or a well flavoured sauce such as Sauce Piquante or Sauce Robert.