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By Caroline Conran

Published 2012

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A typical dish from the Cévennes, fricandeaux are made with minced pork, both fat and lean, rolled into balls and wrapped in pieces of caul (the fatty membrane that holds the intestines and other organs within the body cavity of a pig, sheep or cow – you may be able to order caul fat from your butcher). The mixture may at times contain pork liver and also green chard leaves, finely chopped. The fist-sized balls are placed side by side in a dish and baked in the oven.

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