Fricandellons of Cold Veal or Mutton

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Mince the meat very fine, soak a thick slice of bread in boiling milk, mash it, and mix it with the cold meat; add a beaten egg (or two if you have more than a quarter of a pound of meat), some chopped parsley and thyme, a little grated lemon peel, pepper and salt; make this into cakes, and fry in butter or lard. Serve them dry on a serviette, accompanied with a gravy made from the bones of the minced meat which must be cooked with an onion, a little butter and flour, and milk; when brown it is ready.