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Fricassee of Cold Roast Beef

Fricassee of Cold Roast Beef

Staff Chefs

Old Sturbridge Village, www.osv.org, Sturbridge, MA


  • Cold roasted beef
  • handful of parsley
  • 1 onion
  • strong broth
  • 2 egg yolks
  • 1 glass port wine
  • 1 tsp. vinegar
  • Salt, pepper to taste


Cut the beef into very thin slices, shred a handful of parsley very small, cut an onion into quarters and put all together in a stew pan with a piece of butter and some strong broth.
Season with salt and pepper, and simmer very gently 15 minutes; then mix in the yolks of two eggs, a glass of port, a spoonful of vinegar, stir it quickly, and rubbing the dish with shallot turn the cold roast beef into it.