Fricandeau of Veal
Ingredients
Directions
Prepare the veal
Cut a handsome piece from the veal fillet.
Lard the piece all over.
Half roast or fry the veal.
Stew and glaze
Place the veal in a stewpan.
Add just enough water to cover it.
Let it stew gently until thoroughly cooked.
Boil the gravy down to a glaze.
Cover the veal with the glaze.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Veal fillet
- Forms the main body of the dish, cooking into tender, sliceable meat.
- Larding fat (in the method)
- Adds moisture and richness to the lean veal as it cooks.
The step that matters
Let it stew gently until thoroughly cooked. Gentle heat cooks lean veal through slowly, keeping it tender; a hard boil tightens the proteins and toughens the meat.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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