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from quebec - fricandeau

Recipe by
Baby Kato
Beautiful Shore Country, NB

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

  • 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.

Categories & Tags for From Quebec - Fricandeau:

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