2470 Fricadelles Made with Cooked Meat

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Finely chop 400 g (15 oz) cooked beef and mix together with 400 g (15 oz) dry purée of potatoes, 200 g (7 oz) chopped onion cooked in butter without colour, 10 g (4 oz) chopped parsley, 2 eggs and seasoning as required.

Divide the mixture, mould and cook as in the preceding recipe.

Arrange on a suitable dish and serve accompanied with a vegetable purée or a sauce suited to Fricadelles made with raw meat.

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