Fricandeau of Veal, Larded

Ingredients

• 1 round muscle of veal (noix or cushion)
• Fat salt pork (cut into strips less than ¼ inch square and 2 inches long)
• Vegetables (for baking, optional)
• Brown gravy (optional)
• Green peas or spinach (for garnish, optional)
• Brown mushroom sauce (optional)

Directions

1. Remove the noix or cushion from the inner side of the leg of veal.

2. Use a medium-sized larding needle to insert strips of fat salt pork into the veal.

3. Make stitches about ¼ inch long and deep in a line down the center of the veal.

4. Add more lines of lardoons on both sides of the center line until the surface is thickly larded.

5. Braised or bake the veal, optionally on a bed of vegetables.

6. After cooking, rub the vegetables through a sieve to make a brown gravy, if desired.

7. Garnish with green peas, spinach, or serve with brown mushroom sauce.