Kalve Fricandeau (Braised Veal)

Ingredients

• six ounces of onion
• the same of turnip
• an ounce of butter
• an ounce of flour
• the yolks of two raw eggs

Method

1. 1

   Cut the breast of veal into two-inch squares, season with salt and pepper, cover with warm water, and bring to a boil.

2. 2

   Drain, refresh with cold water, and moisten with broth.

3. 3

   Add onion, turnip, and a bouquet garni.

4. 4

   Simmer until tender, then drain the broth.

5. 5

   Make a white sauce with butter and flour, flavor with mace, mix in egg yolks, moisten the meat, heat gently, and serve.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 54. The excerpt below is the record exactly as published.

Kalve Fricandeau. (Braised Veal.) The breast is the part to use ; cut it into two-inch squares, lay them in a stewpan, season with salt and pepper, and just cover with warm water ; place the pan over a moderate fire, and when just on the point of boiling, stop, drain off the water, refresh the meat with a douche of cold water, replace it in the stewpan and moisten with good broth ; bring slowly to the boil, skim- ming carefully, and then add six ounces of onion, the same of turnip, and a bouquet garni. Simmer now until tender, then take the pan from the fire, drain off the "5 BANQUETS OF THE NATIONS broth, skim it, lay the pieces of meat on a dish, and trim them neatly ; turn the broth to a white sauce with an ounce of butter and an ounce of flour, give it a flavouring of mace, pass it through the hair sieve, mix into it the yolks of two raw eggs

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