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Veal fricandeau à la Talleyrand

A variant of veal fricandeau with 1.5 kg veal, pork, meat stock, carrot, onion and celery; the method refers to the previous recipe. From Erken's Stor kokebok (1949), p. 235.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 235 (falt i det fri)

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About the dish

The name refers to the French statesman Talleyrand, known as a gourmet. Here the book gives only the ingredient list and refers to the recipe before.

How to make it

  1. 1

    Follow the previous recipe

    Prepare the dish as the veal fricandeau in the previous recipe (p. 235), using the ingredients in the list.

Changes from the original

The recipe has only an ingredient list and a reference, so the method is a single step pointing to the preceding veal fricandeau. Nothing is added.

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Time machine – what changed?

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From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 235)~95% of the text changedremovedadded
1,5 kg kalvekjøtt. flesk. kjøttkraft. 0,5 stk gulerot. 0,5 stk løk. selleri. salt. 1½ kg. kalvekjøtt flesk kjøttkraft ½ gulerot ½ løk selleri salt pepper. Lag retten som kalvefricandeauen i Ses forrige oppskrift (s. 235), med ingrediensene i listen. oppskrift.

Note on Modernised

Oppskriften har bare ingrediensliste og henvisning; fremgangsmåten er derfor ett steg som peker til kalvefricandeauen foran. Ingenting er lagt til.

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Frequently asked questions

How is the dish made?
Like the veal fricandeau in the recipe just before it, p. 235.
How much meat is there?
1.5 kg veal.

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