Fricandeau of Veal (Entrée)

Preparation info
    • Difficulty


    • Ready in

      3 hr 30

Appears in

By Eliza Acton

Published 1845

  • About


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 loin, raised clear from the bones, may be made to answer the purpose nearly or quite as well, and often muc