Fricandeau of Veal

Ingredients

• a fine chump of veal
• thick fillets of bacon
• fine ones
• simmer for two or three hours
• stock
• salt
• pepper
• onions
• carrots
• a bouquet of herbs
• two heads of cloves
• trimmings of beef and bacon

Method

1. 1

   Lard one side of the veal with thick bacon and the other with fine bacon.

2. 2

   Simmer in a stew-pan with stock, salt, pepper, onions, carrots, herbs, cloves, and trimmings for 2-3 hours.

3. 3

   Remove the veal, pass the sauce through a tammy, skim off grease, and reduce.

4. 4

   Brown the veal in the sauce.

5. 5

   Serve with glaze and stock, or with a purée of spinach or sorrel.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 25. The excerpt below is the record exactly as published.

Fricandeau of veal. Choose a fine chump of veal, lard one side with thick fillets of bacon and the other side with fine ones, simmer for two or three hours in a stew-pan, with stock, salt, pepper, onions, carrots, a bouquet of herbs, two heads of cloves, trim- mings of beef and baco

Cook this with the app: pantry check, scaling, and the assistant.