A cold Fricandeau makes an excellent luncheon dish.
When almost cold, place it on a dish and surround it with its braising liquid after first removing all fat and passing through a fine strainer. This will set in a jelly and is the finest possible accompaniment for a cold Fricandeau.
Allow to become quite cold and just before serving brush the surface of the meat with a little almost setting jelly so as to give a nice glossy appearance.
© 1903 All rights reserved. Published by Taylor and Francis.