Fricandeau De Veau a L'oseille
Ingredients
Directions
Prepare the fricandeau.
Serve it on a bed of sorrel.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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