Fricadelles

Name: Fricadelles
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 lb meat; lamb, or veal; ¼ lb salt pork (not obligatory, but it improves the flavour); Butter or clarified beef dripping for frying; marjoram, and basil); a tablespoonful of chopped herbs (parsley; salt; nutmeg; ½ lb butter; 2 eggs; 5 oz breadcrumbs (previously soaked in milk and squeezed dry); Plain flour; Using raw beef; black pepper; a little butter; 2 oz chopped onion sautéd in

Preparation info

Serves
4

Difficulty
Easy

Appears in

Plats du Jour

By Patience Gray and Primrose Boyd

Published 1957

About

In French fricadelles, in Italian polpette, these are nothing more noress than forcemeat balls. But prepared with more delicate ingredients than the English rissole, and served with nouilles or pasta, and a rich mushroom or tomato sauce, they are not to be despised.

Ingredients

Using raw beef
lamb, or veal
1 lb meat
¼

Europe
United Kingdom
Italy
France
Russia
Main course
Eastern Europe
Mediterranean

Method

Trim the meat of fat and gristle, chop it finely, and mix it with the butter in a pudding bowl. Put in the breadcrumbs, salt, the onion hash, the chopped herbs, pepper and nutmeg, and then beat the eggs and bind the mixture. The mixture is improved by pounding in a mortar. Divide it into 8 or 10 equal portions, and form them into balls, dusting the outside with a little flour.

Heat some