Fricandeau of Veal
- a piece of the fat side of a leg of veal (about 3 pounds), lardoons (strips of bacon cut for larding)
- 2 carrots
- 2 large onions
- 1 faggot of savory herbs
- 2 blades of pounded mace
- 6 whole allspice
- 2 bay-leaves
- pepper to taste
- a few slices of bacon fat
- 1 pint of stock
You need a piece of the fat side of a leg of veal (about 3 pounds), lardoons (strips of bacon cut for larding), 2 carrots, 2 large onions, 1 faggot of savory herbs, 2 blades of pounded mace, 6 whole allspice, 2 bay-leaves, pepper to taste, a few slices of bacon fat, 1 pint of stock. The veal for fricandeau should be of the best quality, or it will not be good. It may be known by the meat being white and not thready. Take off the skin, flatten the veal on the table, then, at one stroke of the knife, cut off as much as is required, for a fricandeau with an uneven surface never looks well. Trim it, and with a sharp knife make two or three slits in the middle, that it may taste more of the seasoning. Now lard it thickly with fat bacon, as lean gives a red color to the fricandeau. Slice the vegetables and place these, with the herbs and spices, in the middle of a stew pan, with a few slices of bacon at the top; these should form a sort of mound in the center for the veal to rest upon. Lay the fricandeau over the bacon, etc., without touching the veal. Let it gradually come to a boil; then put it over a slow equal fire, and let it simmer very gently for about 2 1/2 hours, or longer should it be very large. Baste it frequently with the liquor, and a short time before serving, put it into a brisk oven, to make the bacon firm, which otherwise would break when it was glazed. dish the fricandeau, keep it hot, skim off the fat from the lliquor, and reduce it quickly to a glaze, with which glaze the fricandeau , and serve proudly with a puree of whatever vegetable happens to be in season-spinach, sorrel, asparagus, cucumbers, peas, etc.
Submitted by Sep 23, 2009
15 min 30 min 45 min
15 min 30 min 45 min