from quebec - fricandeau
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.
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prep time
15 Min
cook time
2 Hr 30 Min
method
Bake
yield
8
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
How To Make from quebec - fricandeau
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Step 1Preheat oven to 350F.
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Step 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.
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Step 3Then add all the meats together, mixing well. Next add the beaten eggs and mix together.
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Step 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.
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Step 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.
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Step 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.
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Step 7Refrigerate until 30 minutes before serving.
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Step 8Aspic: Soak the 3 envelopes of unflavored gelatin in the cup of cold water.
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Step 9Stir in the chopped parsley and chicken bouillon.
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Step 10Bring to a boil and then cool until on the point of setting.
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