Fricandeau with Sorrel

Ingredients

• a slice of three pounds from a leg of veal
• a medium-sized larding needle
• one sliced onion
• one sliced carrot
• a tablespoonful of salt
• half a pint of white broth (No. 99)
• half a pint of puree of sorrel (No. 974)

Method

1. 1

   Cut a slice of three pounds from a leg of veal; remove the sinews, and lard the surface with a medium-sized larding needle.

2. 2

   Place it in a sautoire with pieces of pork-skin, one sliced onion, one sliced carrot, and a bouquet.

3. 3

   Season with a tablespoonful of salt, cover with a buttered paper, and let it color slightly for five minutes on the stove.

4. 4

   Then moisten with half a pint of white broth, and cook one hour, basting occasionally.

5. 5

   Serve with half a pint of puree of sorrel on the dish, placing the veal on top.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 180. The excerpt below is the record exactly as published.

Fricandeau with Sorrel. — Cut a slice of three pounds from a leg of veal; remove the sinews, and lard the surface with a medium-sized larding needle. Place it in a sautoire in which there are already pieces of pork-skin, one sliced onion, one sliced carrot, and a bouquet (No. 254). Season with a tablespoonful of salt, cover with a buttered paper, and let it color slightly for five minutes on the stove.' Then moisten with half a pint of white broth (No. 99), and cook one hour, basting it occasionally. Serve with half a pint of puree of sorrel (No. 974)

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