FRICADELLES DE VEAU




750 g (1,65 lbs) veal shoulder, 3 shallots, 150 g (0,33 lbs) of stale breadcrumbs, a few tablespoons of milk, an egg, a tablespoon cream, 2 tbsp chopped parsley, 50 g flour, 50 g butter, 2 tbsp oil, salt and pepper.

For the garnish: 300 g (0,66 lbs) of spaghetti, a bowl of Provençal tomato sauce or Madeira sauce.

Cut the meat into pieces. 

Then pass it through the mincer using the fine grid. 

Pour this mince in a terrine.

Peel and finely chop the shallots. 

Soak the breadcrumbs milk and squeeze to remove excess.

Beat the whole egg with the cream. 

Incorporate into minced meat, shallots, breadcrumbs, egg beaten with cream and chopped parsley.

Season with salt and pepper and mix well. 

Boil a pot of salted water and throw in the spaghetti. 

Let them cook for 12 to 15 minutes depending on their quality. Take it back

previous preparation. Divide it into six equal parts, shape them into balls

between floured hands, flatten slightly and dust with flour. heat it up

butter and oil in a skillet. When the mixture is hot, place the meatballs in it.

Reduce the heat and let them cook for 12 minutes, turning them over halfway through cooking. 

Drain them spaghetti, mix them with the hot sauce and arrange them on the serving platter. 

Place top with the golden fricadelles.


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