Fowl Fricadelles

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Fowl Fricadelles

Fowl Fricadelles is a modern British recipe (based on a French original) for a classic dish of left-over fowl meats that's minced and mixed with Parmesan cheese and bread and which is bound with an egg yolk before being fried and coked in a tomato and bouillon sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Fowl Fricadelles.

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Makes:

Rating:

Tags : Sauce Recipes Fowl Recipes Bread Recipes British Recipes

Ingredients:

2 slices white Breads
4 tbsp white wine
300g boned boned left-over fowl
1 pinch of cinnamon
2 tbsp grated Parmesan cheese
1 egg yolk
3 tbsp butter
2 tbsp plain flour
3 tbsp tomato puree
150ml bouillon
a few rosemary leaves
salt and freshly-ground black pepper

Method:

Soak the Breads in the wine then squeeze dry and crumble. Mince the fowl meat then combine in a bowl with the bread, cinnamon, cheese and egg yolk. Season to taste then work the mixture together with your hands. Form into eight balls then flatten these slightly.

Heat the butter in a large frying pan. When hot, dip the fricadelles in flour, add to the pan and fry until browned all over.

Now combine the tomato puree with the bouillon and pour this around the fricadelles. Add a little rosemary, bring to a simmer and cook gently for 30 minutes. Add a lid if the sauce seems to be reducing too quickly.

Serve hot.