from quebec - fricandeau
No Image
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.
yield
8
prep time
15 Min
cook time
2 Hr 30 Min
method
Bake
Ingredients For from quebec - fricandeau
-
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
How To Make from quebec - fricandeau
-
1Preheat oven to 350F.
-
2Add 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.
-
3Then add all the meats together, mixing well. Next add the beaten eggs and mix together.
-
4Mould the meat mixture around the pork tenderloin. Shape into a 8 1/2 x 4 1/2 inch loaf pan and dot with butter.
-
5Place 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.
-
6When 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.
-
7Refrigerate until 30 minutes before serving.
-
8Aspic: Soak the 3 envelopes of unflavored gelatin in the cup of cold water.
-
9Stir in the chopped parsley and chicken bouillon.
-
10Bring to a boil and then cool until on the point of setting.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT