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Frikadeller are flat, pan-fried dumplings of minced meat, often likened to the Danish version of meatballs. They are a popular dish in Germany, where they are known as ''Frikadellen'', ''Buletten'', ''Fleischküchle'' or ''Fleischpflanzerl'', Austria, where they are known as "Faschierte Laibchen", Denmark, the Faroe Islands, Norway, Poland, Russia, Estonia, Ukraine, the Netherlands, Lithuania and in South Africa, where they form part of the Afrikaner culinary heritage. In Sweden, poached quenelles are called frikadeller and are usually served in soup. In Hungary, it is called fasírt and often accompanies the Hungarian stew type, the "Főzelék". Many variations of frikadeller exist but traditionally they are made of minced veal, pork or beef (or a blend of two of these meats); chopped onions; eggs; milk (or water); bread crumbs (or oatmeal or flour); salt; and pepper; then formed into balls and flattened somewhat. They are then pan-fried in pork fat or beef fat, or more commonly in modern times in butter, margarine or even vegetable oil. Another popular variation is ''fiskefrikadeller'' replacing the meat with fish as the main ingredient and often served with remoulade. As a main dish they are most often served with boiled white potatoes and gravy (''brun sovs'') accompanied by pickled beetroot or cooked red cabbage. Alternatively they can be served with creamed, white cabbage. Frikadeller are also a popular choice on the Smörgåsbord or Swedish lunch buffet, eaten on rugbrød with red cabbage or pickle slices. They can also be served cold, sliced thinly as a base for open face sandwiches on rye bread. The combination of frikadeller and a cold potato salad is very popular at picnics or potlucks, due to the ease of transporting either component after cooking. ==Etymology== The origin of the word is uncertain. It may be derived from ''fricandeau de veau'', a dish of sliced veal, larded with pork fat.〔Éric Boschman; Nathalie Derny (2008) ("La Fricadelle", ) ''Le Goût des Belges'', vol. 2, p. 33, Éditions Racine ISBN 978-2-87386-525-2 〕 In the ''Dictionnaire des dictionnaires'' (1837) 'fricadelle' is defined as, "In Belgium, a ball of minced, cooked meat" and a separate word, 'fricadèle', is defined as "fricandeau". And in ''Phillips's New World of Words'' (1706) "Fricandoe, a sort of Scotch Collops made of thin slices of Veal, well larded and stuff'd." The ''Oxford English Dictionary'' defines 'fricandele' (variation 'fricadelle") as a "quasi-French form of fricandeau".〔''Oxford English Dictionary'' (2003)〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「frikadeller」の詳細全文を読む スポンサード リンク
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