• 350g of pork meat (loin or roll)
  • 350g pork liver
  • 200g fresh pork belly or bacon
  • 1 pork loin
  • 1 egg
  • 1 to 2 cloves of garlic
  • Salt, pepper, a few pinches of allspice
  • 5 cl cognac-type alcohol (optional)
  • A few bay leaves

  1. If possible the day before
    Chop the meats (large grid for the loin and breast and fine for the liver). Put the meats in a salad bowl and add the egg, finely chopped garlic, salt, pepper, allspice and alcohol. Mix everything well and refrigerate overnight.
  2. The next day
  3. Preheat your oven to 180 ° C.
  4. Divide the meat into 4 or 5, depending on the size of fricandeaux you want and form balls.
  5. Roll out the strainer and divide it according to the number of balls you have made. Place in the center of a piece of strainer a ball of meat and a bay leaf. Surround the meat with strainer. Reform the ball if necessary. Repeat the same for the remaining balls.
  6. In an oiled gratin dish, arrange the fricandeaux tightly. Bake for about 50 minutes, depending on the size of the fricandeaux. Leave to cool in the open oven.
  7. You can enjoy the fricandeaux warm or cold.

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