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.
- 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
- 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.