cookbooks

Cutlets In White Fricassee. Recipe

History of Cutlets in White Fricassee Recipe:

Cutlets in White Fricassee is a delicious and classic French dish that has been enjoyed for centuries. The origins of this recipe can be traced back to the 18th century in France, where a fricassee was a popular method of cooking meat in a white sauce.

Fricassee is a French cooking technique that involves simmering meat in a flavorful sauce until it becomes tender. The white fricassee sauce is made by thickening the cooking liquid with beaten eggs, giving it a creamy and velvety texture. This method of cooking ensures that the meat remains moist and flavorful.

Fun Facts about Cutlets in White Fricassee:

1. The term "fricassee" comes from the French word "frire," which means to fry. However, in this dish, the meat is not truly fried but rather simmered in the white sauce.

2. Cutlets in White Fricassee is traditionally made with veal. Veal is a tender and delicate meat that pairs perfectly with the creamy sauce, creating a harmonious combination of flavors.

3. Button mushrooms and lemon peel are essential ingredients in this dish. The earthiness of the mushrooms complements the creaminess of the sauce, while the lemon adds a refreshing tang that balances out the flavors.

4. The addition of small balls of forcemeat, which is a mixture of ground meat, breadcrumbs, and seasonings, enhances the texture and flavor of the dish. These meatballs, poached in the gravy, are a delightful surprise when served with the cutlets.

Recipe: Cutlets in White Fricassee

Ingredients:
- 4 veal cutlets, boneless
- Veal gravy made with trimmings (enough to cover the cutlets)
- Salt and pepper, to taste
- 8 fresh button mushrooms, sliced
- 1 small piece of lemon peel
- 2 yolks of eggs, beaten
- Forcemeat (ground meat mixture) with minced mushrooms
- Thin slices of lemon, for garnish

Instructions:
1. Begin by cutting the veal cutlets into proper shapes. You can choose your preferred shape, such as round or rectangular. Ensure that the cutlets are of similar size for even cooking.

2. In a saucepan, pour the veal gravy made with trimmings, enough to cover the cutlets. Season the gravy with salt and pepper, being careful not to overpower the delicate flavor of the veal.

3. Add the sliced button mushrooms and a small piece of lemon peel to the saucepan. These ingredients are essential for enhancing the flavors of the dish. The mushrooms add a delightful earthiness, while the lemon peel provides a hint of citrus.

4. Place the saucepan over medium heat and bring the gravy to a simmer. Allow the cutlets to simmer gently in the sauce until they become tender. Be careful not to cook them for too long, as they may lose their shape.

5. Once the cutlets are cooked, remove them from the saucepan. Take the opportunity to skim off any excess fat from the gravy, as you want the sauce to have a smooth and creamy consistency.

6. In a small bowl, beat the yolks of two eggs until well combined. Slowly pour the beaten eggs into the gravy, whisking continuously to thicken the sauce. This step adds richness and creaminess to the fricassee.

7. Now, it's time to prepare the small balls of forcemeat. In a separate bowl, mix ground meat of your choice with minced mushrooms, breadcrumbs, and seasonings of your choice. Form small meatballs and gently poach them in the gravy until cooked through.

8. Return the cooked veal cutlets to the saucepan to heat them through. This ensures that the dish is served piping hot.

9. To serve, place the cutlets in a serving dish and garnish with thin slices of lemon. The tanginess of the lemon slices provides a refreshing element to the dish.

10. Cutlets in White Fricassee is a versatile dish that pairs well with a variety of side dishes. It can be served with buttered rice, mashed potatoes, or steamed vegetables. The creamy white sauce also complements crusty bread, allowing you to savor every last drop.

Similar Recipe Dishes:

1. Chicken Fricassee: This dish follows a similar cooking technique but uses chicken instead of veal. It features succulent chicken pieces simmered in a creamy white sauce, along with vegetables and herbs for added flavor.

2. Lamb Fricassee: A variation of the classic recipe, lamb fricassee brings the rich and tender flavors of lamb into the mix. Cooked in a velvety white sauce, this dish is a delight for meat lovers.

3. Fish Fricassee: For seafood enthusiasts, fish fricassee is a delectable option. Fish fillets are gently poached in a creamy white sauce, resulting in a dish that is both light and flavorful.

Cutlets in White Fricassee is a delightful and elegant dish that showcases the art of French cooking. Its creamy sauce and tender meat make it a favorite for special occasions or when you want to elevate a weeknight dinner. Give this recipe a try and delight your taste buds with the harmonious flavors of this classic French dish.

Vote

1
2
3
4
5

Viewed 2294 times.


Other Recipes from Introductory Remarks.

Introductory Remarks.
To Clarify Suet.
Olio.
Alamode Beef, Or Sour Meat.
Kimmel Meat.
Beef And Beans.
Kugel And Commean.
Sauer Kraut.
Beef Collops.
To Hash Beef.
Steaks With Chesnuts.
A Simple Stewed Steak.
Brisket Stewed.
Beef Ragout.
To Salt Beef.
Spiced Beef.
Smoked Beef.
A White Fricandeau Of Veal.
A Brown Fricassee.
Calf's Head Stewed.
Calf's Feet Au Fritur.
Tendons Of Veal.
Fricandeau Of Veal.
Collared Veal.
Curried Veal.