Fricandeau of Veal
Ingredients
Directions
Flatten the piece of veal with a chopper.
Make a hole in the underside and fill it with light forcemeat, then sew it up.
Lard the top with pieces of fat bacon.
Blanch the veal, then place it in a stewpan with a little stock and cover it.
Stew until tender and the liquid is nearly reduced.
Glaze the larding, serve with stewed sorrel underneath.
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.
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