FROM QUEBEC - FRICANDEAU
This recipe is posted for play in Culinary Quest - Quebec. The recipe is from "Laura Secord Canadian Cookbook". A well loved book with many treasured recipes. This jellied veal and pork loaf is a Quebec style of fricandeau. When it is glazed and garnished it is so much nicer than meatloaf.
Provided by Baby Kato
Categories Pork
Time 2h45m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350F.
- 2. Add ground veal, ground pork and mix together. Set aside. Put pork kidney, salt pork, red onion and soda crackers one at time thru a grinder.
- 3. Then add all the meats together, mixing well. Next add the beaten eggs and mix together.
- 4. Mould the meat mixture around the pork tenderloin. Shape into a 8 1/2 x 4 1/2 inch loaf pan and dot with butter.
- 5. Place two bay leaves on top. Place the mould in a pan of water and bake in a 325 F oven for 2 hours. Baste with water to keep the meat moist.
- 6. When cold, place meat in a 9 x 5 inch mould which has a thin layer of set aspic and hard-cooked eggs slices in bottom. Surround with the remaining aspic.
- 7. Refrigerate until 30 minutes before serving.
- 8. Aspic: Soak the 3 envelopes of unflavored gelatin in the cup of cold water.
- 9. Stir in the chopped parsley and chicken bouillon.
- 10. Bring to a boil and then cool until on the point of setting.
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