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minced meat in a caul, or a veal dish

friandeau de lapin

Fricandeaux (the plural) are made of minced pork, or beef, or rabbit, flavoured with liver and kidneys, wrapped in crepinettes and baked in the oven, then served cold or tepid. The fricandeau d’Aveyron, one of the best known versions, is always made with pork, and spread on bread.

Or it can be a kind of pâté made from pig’s throats and liver.

Or it can be a dish made with noix de veau (veal scallops) and bacon or ham, although all these recipes seem to be different!


Text © Dana Facaros

Image by maison-castet