Fricadelles of Veal Recipe ingredients

To prepare this Fricadelles of Veal Recipe, first take cold veal that has been cooked in any way. Trim off all skinny or gristly parts and cut free from bone. Chop fine, add to each cupful of chopped meat 1/2 cupful of fine buttered bread crumbs. Season with salt, pepper, and kitchen bouquet or savory herbs; moisten with a little stock or gravy, make it out in thin cakes, cutlet shapes, brush with egg, and sprinkle with fine crumbs. Saute in plenty of butter or nice drippings until well browned.

Tomato sauce is one of the best accompaniments. To make it, after removing the fricadelles to a hot platter, put in the frying-pan 1/2 cup of tomato pulp, 1/2 cup of white sauce, and season more with salt and pepper, if necessary. Add a dash of cayenne or paprika. Cook all together until smooth, and pour around the fricadelles.

Lamb may be used instead of veal.

A border of green peas or asparagus tips is a good garnish for this dish.