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New Need a tried-and-true recipe for fricandeau
We're putting together a fund-raising cookbook based on plays that our theater group has performed.

The fricandeau (veal, from what I understand) is for "Servant Of Two Masters".

Thanks.
Regards,
-scott
Welcome to Rivendell, Mr. Anderson.
New Frick'n what?
From a brief survey it looks like there's a zillion variations. Basically you start with a cushion (top of back leg) of veal and run it through with strips of salt pork (bacon not recommended) with a larding needle. Then braise with root vegetables. and serve with a sauce made from the pan juices.

I'd write up and test a recipe but I'm tied up for the next week or so.
New No, don't put yourself out.
She doesn't need it this week, but don't do anything you wouldn't do anyways out of curiosity.

We're trying to include recipes that were either mentioned in the plays, or are from the same time periods of the plays and probably would have been eaten by the characters.
Regards,
-scott
Welcome to Rivendell, Mr. Anderson.
New Hope they haven't performed Titus Andronicus!
They said I was gullible ... and I believed them
New MMMM, PIE!
New Mmm, Jessica...
OK, something of a non sequitur. We now return you to your regular scheduled sequiturs.
New Heh...
Or ugh.
Regards,
-scott
Welcome to Rivendell, Mr. Anderson.
     Need a tried-and-true recipe for fricandeau - (malraux) - (6)
         Frick'n what? - (Andrew Grygus) - (1)
             No, don't put yourself out. - (malraux)
         Hope they haven't performed Titus Andronicus! -NT - (Meerkat) - (3)
             MMMM, PIE! -NT - (folkert) - (1)
                 Mmm, Jessica... -NT - (CRConrad)
             Heh... - (malraux)

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