Veal Fricassee

Ingredients

• 2 lbs., or more, if required, of lean veal
• a table-spoonful of flour
• a small strip of thin lemon-rind
• a quarter of a pint of boiling cream
• the yolks of two eggs

Method

1. 1

   Cut veal into small pieces and fry in hot butter until firm.

2. 2

   Dredge with flour, add lemon rind, and cover with boiling stock.

3. 3

   Simmer until tender.

4. 4

   Remove lemon rind, flavor gravy, and mix with cream.

5. 5

   Beat egg yolks, add some sauce, then mix back into the gravy.

6. 6

   Heat gently and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 445. The excerpt below is the record exactly as published.

Vealt Fricassee of it between two platters, on top of which put a heavy weight, and let it become cold. Strain the sauce to free it from fat, and hold it in reserve. Cut the veal into neat pieces of equal size, dip them in beaten egg and bread-crumbs, and strew over them a little salt and pepper; dip again in egg, and again roll in crumbs. Have on the range a liberal quantity of fat; when it is smoking hot, fry the pieces a deli- cate brown. Heat the sauce, thicken it with a little brown flour, taste for seasoning. Veal Escalops with Cream Sauce. — Cut 3 lbs. of cutlet veal into twelve even oblong or oval slices, not too thick, flattening them into shape with a kitchen knife dipped in cold water. Season each piece on both sides with half a salt-spoonful of pepper and a whole one of salt. In a saucepan melt two table-spoonfuls of butter, and put in the slices, taking care that they do not touch each other. Cook over a moderate fire four minutes on each side. When done they should not be brown. Remove and dress on a hot platter, crown-shape. For the cream sauce, put in a small saucepan one table-spoonful of butter and one of flour. Cook four minutes, stirring well with a wooden spoon, but do not let it brown. Pour slowly over while stirring half a pint of hot broth and half a pint of good cream. Cook slowly ten minutes. Mix well in a bowl the yolks of two eggs, two table- spoonfuls of raw cream, one table- spoonful of butter; remove the gravy from the fire and add this thickening, stirring constantly. Pour the sauce, which should be thick and rich, over the hot escalops. This is a savory dish prepared in a chafing-dish for an evening supper. Any roasted white meat left over from the previous day may be used instead of the veal. Cut the meat in thin slices and put them in the gravy before adding the thick- ening. To remain tender, the dish should not at any time be brought to the boiling-point, but should be kept at a good steady heat all the time. Veal, Fricandeau of. — Take about 3 lbs. of the fat, fleshy side of a fillet of veal, of the best quality, or a slice about four inches thick. With one stroke of the knife cut it even, trim it into an oblong or oval shape, then lard thickly and evenly with thin strips of fat bacon. Slice two carrots, two turnips, and two onions, and put these into the centre of a stewpan with two or three slices of bacon, the trimmings of the meat, a bunch of sweet herbs, two bay-leaves, and a little salt and white pepper. Put the fricandeau on the vegetables, and pour in about a pint of stock, or as much as will cover the bacon without touching the veal. Cover the saucepan closely and let its contents come slowly to a boil, then stew very gently by the side of the fire till the meat is quite tender. Baste frequently with its liquor. A short time before it is to be served, take it up and put it into a well-heated oven to crisp the bacon. Strain the gravy, skim the fat from it, boil it quickly into glaze, and baste the fricandeau with it till it looks brigh t and glossy. Serve with the larded surface uppermost, in the centre of a puree of any vegeta- bles that are in season — sorrel, spin- ach, endive, asparagus, pease, etc. If liked, the gravy may be simply strained, skimmed, and poured over the meat, and then the dish is frican- deau with gravy. Sometimes, as a mat- ter of economy, the lean part of the best end of a large neck of veal is used in- stead of the prime part of the leg, and does nearly as well. Truffles, mush- rooms, and artichoke bottoms may all be served with this dish. Time to stew the fricandeau, about two hours and a half. Veal, Fricassee of. — Take 2 lbs., or more, if required, of lean veal, free from skin and bone. Cut this into small, thick pieces, convenient for serving, and fry them in hot butter until the flesh is firm without having acquired any color. Dredge a table-spoonful of flour upon them, add a small strip of thin lemon-rind, and, gradually, as much boiling white stock as will cover 397 Veal Galantine VEAL Veal, Jugged the meat. Let it simmer very gently till tender. Take out the lemon-rind, flavor the gravy with salt, cayenne, and pounded mace, and mix with it a quarter of a pint of boiling cream

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