Fricondelles. Recipe

Fricondelles Recipe

Fricondelles is a delightful dish that finds its roots in French cuisine. This unique recipe dates back several centuries and is known for its delicious combination of meat, gravy, and bread. Fricondelles were traditionally made using cold veal or poultry, mixed with a French roll soaked in white gravy. The mixture was then shaped to resemble small chickens or sweetbreads, coated with bread crumbs, and fried until set. The fricondelles were then stewed in a flavorful weak gravy, and served with a luscious and well-thickened sauce. This recipe showcases the rich culinary history and unwavering creativity of French cooking.

Fun Fact:
- The name "fricondelles" is derived from the French word "fricandeau," which refers to a piece of meat that is braised or roasted.
- Fricondelles were a popular dish during medieval times, often served at royal banquets and feasts.

- 1 pound cold veal or poultry
- 1 French roll
- 1 cup white gravy
- 2 tablespoons bread crumbs
- Weak gravy for stewing
- Thickened sauce for serving

1. Prepare the cold veal or poultry as in the last recipe, ensuring that it is cooked, tender, and cooled.
2. Cut the French roll into small pieces and soak them in the white gravy until soft.
3. In a mixing bowl, combine the soaked French roll, veal or poultry, and any other desired ingredients. You can add herbs, spices, or vegetables to enhance the flavor.
4. Mix the ingredients well until they are thoroughly combined.
5. Shape the mixture into small chicken or sweetbread shapes, giving them an authentic appearance.
6. Sprinkle the bread crumbs over the formed fricondelles, ensuring they are evenly coated.
7. Heat a frying pan with enough oil to cover the fricondelles, similar to the depth of a shallow saucepan.
8. Place the fricondelles in the frying pan and fry until they become set and golden brown on both sides.
9. Once fried, remove the fricondelles from the pan and place them in a deep saucepan.
10. Pour enough weak gravy into the saucepan to cover the fricondelles. This will allow them to stew gently in the flavorful gravy.
11. Simmer the fricondelles in the gravy for several minutes to ensure they are heated evenly.
12. Carefully transfer the fricondelles to a serving dish, arranging them attractively.
13. Pour any well-thickened sauce of your choice over the fricondelles, ensuring they are generously coated.
14. Serve the fricondelles hot, allowing the succulent meat, bread, and gravy flavors to delight your taste buds.

Similar Recipes:
1. Coq au Vin: A classic French dish made with chicken braised in red wine, mushrooms, and onions. It shares a similar technique of slow-cooking in a flavorful liquid.
2. Chicken Cordon Bleu: This dish features chicken breasts filled with ham and Swiss cheese, breaded, and then baked or fried. Both fricondelles and Chicken Cordon Bleu involve breading and cooking poultry.
3. Veal Parmesan: Italian in origin, this dish consists of veal cutlets coated in breadcrumbs, fried until golden, and topped with tomato sauce and cheese. It shares the bread crumb coating and frying technique with fricondelles.

In conclusion, fricondelles are a delicious and unique dish that showcases the ingenuity of French cooking. By combining cold veal or poultry, soaked French rolls, bread crumbs, and a flavorful weak gravy, you can recreate this historical recipe in your own kitchen. Serve with a thickened sauce and enjoy a taste of culinary history.



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