Chapter XV · Relevés and Entrées · No. 1207
1207—Fricandeau Froid
Cold fricandeau constitutes an excellent luncheon dish. It is dished and surrounded with its braising-liquor, cleared of grease and strained. This braising-liquor sets to a jelly, and is the finest adjunct to fricandeau that could be found.
The piece may be glazed with half-melted jelly, smeared over it by means of a brush.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1207, p. 403. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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