Animelles en Fricassée (Animelles in Fricassée)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- animelles
- Fricassée preparation (ordinary method)
- garnish
- a pie crust or vol-au-vent case
Instructions
- Treat the animelles according to the ordinary method for Fricassées, with a garnish at will.
- Dish the fricassée in a pie crust or a vol-au-vent case, or simply in an ordinary timbale.