From Quebec - Fricandeau
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.
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·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
·2 bay leafs
·3 envelopes unflavored gelatin
·1 cup cold water
·1 tbsp chopped parsley
·3 cups chicken bouillon
How to Make From Quebec - Fricandeau
- Preheat oven to 350F.
- 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.
- Then add all the meats together, mixing well.
Next add the beaten eggs and mix together.
- 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.
- 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.
- 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.
- Refrigerate until 30 minutes before serving.
- Aspic: Soak the 3 envelopes of unflavored gelatin in the cup of cold water.
- Stir in the chopped parsley and chicken bouillon.
- Bring to a boil and then cool until on the point of setting.