Fricassee Melanie Style

Name: Fricassee Melanie Style (Fricassée de Mélanie)
Yield: 6 servings
Cuisine: French
Ingredients: ½ pound silverskin onions, peeled; 2 medium onions, sliced; 3 pounds Boston butt, cut into 1-inch cubes; 3 tablespoons butter; Salt and pepper; 4 cloves garlic, thickly sliced; ⅔ cup heavy cream; 3 shallots, peeled and sliced; 1 semi-ripe Bose pear, finely chopped; Bouquet garni; 1 medium carrot, peeled and sliced; 1½ cups dry white wine; ½ pound peeled baby carrots; 2 tablespoons butter; 2½ cups natural unsweetened cider; ½ pound Red Bliss potatoes, peeled and cut into 1½-inch cubes; Chopped parsley

Fricassée de Mélanie

Preparation info

6
servings

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

This fricassee was served by Mélanie at least once a week, without ever showing the slightest variation in taste or texture. Toward the end of fall the carrots were replaced by chestnuts, while in the late winter they were replaced by sautéed, cubed old apples.

Ingredients

3 tablespoons butter
3 pounds Boston butt, cut into 1-inch cubes
Salt and pepper

Europe
France
Main course
Mediterranean
Winter
Savoie
Gluten-free

Method

Heat 3 tablespoons of butter in a 2-quart cocotte. Brown the cubes of pork, salt and pepper them well, and remove them to a plate. Add the onions, garlic, shallots, and carrot to the pot and toss in the butter until golden. Return the pieces of meat to the pot. Add the white wine, cider and chopped pear. Bring to a boil, and add the bouquet garni. Cover with a piece of foil placed