Fricandeaux
============ 2024-11-26
Comment: fricandeaux are small rolls made of sausage meat, wrapped in a thin slice of beef or veal and bacon. They are also called headless sparrows or headless birds. Allow 2 pieces per person except for small eaters. You can make them yourself, but you can find excellent ones in good (artisanal) butcher shops. They deserve a good tasty sauce, which is what we do here. It is important to cut the carrot thin enough so that it has time to cook. Optionally, if you have some, you can add a few mushrooms (~100+ g).
Espelette pepper is a fragrant and very mild pepper that is easily found dried in flakes. It can be replaced with a little of another not too hot pepper.
4 people
Ingredients:
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8 Fricandeaux
3+ cloves of garlic
200 g onions (keep a heel for the clove)
100 g carrots
200 g turnips
2 tbsp tomato paste
2 dl red wine
2 bay leaves
2 cloves
thyme (opt)
4 dl beef or veal stock
espelette piment or other
1 tbsp cornstarch
EVOO
S + P
Preparation:
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cut the onion into thin strips
cut the carrots in slices (2 to 3 mm)
cut the turnip into sticks (1 cm on each side)
peel the garlic
prepare the other ingredients
Preparation:
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In a frying pan large enough to hold everything, with a little EVOO, brown over medium-high heat the fricandeaux on all sides. Set aside. Deglaze with a little of the wine and set aside with the meat.
In the same pan with a little EVOO and a pinch of salt, sweat the onion (3 to 5 min), then add the carrots (5 to 7 min more), then the turnip. Sauté until the carrots are almost cooked (~15 min) stirring from time to time.
Add the tomato paste and crushed garlic and a little of the wine and continue cooking until lightly caramelized to enhance the taste.
Dissolve the cornstarch in the rest of the wine, then add everything to the pan.
Add the herbs and cloves (stuck in an onion heel).
Put the fricandeaux back in the pan, then the fond to (amost) cover the meat, add the espelette piment, and simmer covered for ~20 to 30 min. Make sure the carrots are cooked.
Remove the herbs, check the seasoning, add pepper and serve with noodles or mash.