From Quebec - Fricandeau Recipe

No Photo

Have you made this?

 Share your own photo!

From Quebec - Fricandeau

Baby Kato

By
@BabyKato

This recipe is posted for play in Culinary Quest - Quebec. The recipe is from "Laura Secord Canadian Cookbook". A well loved book with many treasured recipes.

This jellied veal and pork loaf is a Quebec style of fricandeau. When it is glazed and garnished it is so much nicer than meatloaf.


Featured Pinch Tips Video

Rating:

 Be the First

Serves:

8

Prep:

15 Min

Cook:

2 Hr 30 Min

Method:

Bake

Ingredients

3/4 lb ground veal
3/4 lb ground pork
1 ground pork kidney
1/2 lb very fatty salt pork
1 medium red onion
16 soda biscuits
2 eggs well beaten
1 pork tenderloin
butter
2 bay leafs

ASPIC

3 envelopes unflavored gelatin
1 cup cold water
1 tbsp chopped parsley
3 cups chicken bouillon

Directions Step-By-Step

1
Preheat oven to 350F.
2
Add ground veal, ground pork and mix together. Set aside.

Put pork kidney, salt pork, red onion and soda crackers one at time thru a grinder.
3
Then add all the meats together, mixing well.

Next add the beaten eggs and mix together.
4
Mould the meat mixture around the pork tenderloin. Shape into a 8 1/2 x 4 1/2 inch loaf pan and dot with butter.
5
Place two bay leaves on top.

Place the mould in a pan of water and bake in a 325 F oven for 2 hours. Baste with water to keep the meat moist.
6
When cold, place meat in a 9 x 5 inch mould which has a thin layer of set aspic and hard-cooked eggs slices in bottom.

Surround with the remaining aspic.
7
Refrigerate until 30 minutes before serving.
8
Aspic: Soak the 3 envelopes of unflavored gelatin in the cup of cold water.
9
Stir in the chopped parsley and chicken bouillon.
10
Bring to a boil and then cool until on the point of setting.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Canadian
Other Tag: Heirloom
Hashtag: #Quebec - Pork