From Quebec Fricandeau Recipes

FROM QUEBEC - FRICANDEAU

From Quebec - Fricandeau 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.

Provided by Baby Kato

Categories Pork

Time 2h45m

Number Of Ingredients 15

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

Steps:

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.

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