A Brown Fricassee. Recipe

A Brown Fricassee is a delicious and flavorful dish that has been enjoyed for centuries. Its origins can be traced back to early French cuisine, where fricassee referred to a method of cooking meat in a rich sauce. This dish was traditionally made using veal, a delicate and tender meat, which was stewed slowly for hours to develop intense flavors.

Fun fact: The term "fricassee" comes from the French word "frire," meaning to fry, and "casser," meaning to break. It describes the process of lightly frying the meat before stewing it, resulting in a tender and succulent texture.

To make A Brown Fricassee, follow these step-by-step instructions:

- 1 breast of veal, cut into pieces
- Beef gravy
- White pepper, to taste
- Salt, to taste
- 2 onions, sliced
- 1 piece of whole ginger
- Rich forcemeat
- 3 cold hard-boiled eggs
- Lemon juice, to taste
- 1/2 glass of white wine or 1 tablespoon of walnut liquor
- Browned flour (optional)


1. Start by lightly frying the pieces of veal in a pan until they turn golden brown. This will help seal in the juices and add a depth of flavor to the dish.

2. Transfer the veal to a stewpan and pour in enough beef gravy to cover the meat. Season with white pepper, salt, sliced onions (previously browned in a little oil), and a piece of whole ginger.

3. Let the mixture simmer very slowly for two hours, taking care to remove any scum or fat that rises to the surface. This slow cooking process allows the flavors to meld together and the meat to become tender.

4. Meanwhile, prepare a rich forcemeat by combining your choice of ground meat (such as pork or veal), breadcrumbs, herbs, and seasoning.

5. Take three cold hard-boiled eggs and spread the forcemeat mixture about an inch thick over them. Fry these stuffed eggs for a few moments until the outer layer is golden brown.

6. Add the fried eggs to the saucepan with the veal mixture. Before serving, cut these egg balls into quarters to distribute them evenly throughout the dish.

7. To further enhance the flavor of the gravy, add a splash of lemon juice and half a glass of white wine or a tablespoon of walnut liquor. These ingredients will add a tangy and aromatic profile to the dish.

8. If the gravy is not thick enough, you can stir in a little browned flour. This will help thicken the sauce and give it a rich and velvety consistency.

9. Allow the dish to simmer for a few more minutes to let all the flavors come together.

Serve the A Brown Fricassee hot with your choice of side dishes, such as mashed potatoes or steamed vegetables. The tender veal, flavorful gravy, and the addition of the stuffed egg balls make this dish a true delight for the taste buds.

Similar Recipe Dishes:
- Coq au Vin: Another classic French dish, Coq au Vin, is made by braising chicken in red wine, lardons (bacon), mushrooms, and aromatic herbs. It shares similarities with A Brown Fricassee in terms of slow cooking and rich flavors.
- Beef Bourguignon: This hearty stew is made with beef, red wine, onions, carrots, and herbs. The slow cooking process results in tender meat and a rich, flavorful sauce similar to that of A Brown Fricassee.
- Chicken Fricassee: A variation of the traditional fricassee, this recipe uses chicken instead of veal. It is cooked in a creamy sauce with vegetables, herbs, and sometimes mushrooms. The method of stewing the meat and creating a flavorful sauce is reminiscent of A Brown Fricassee.



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