Fricandeau of Veal
Ingredients
Directions
Prepare
Cut a handsome piece from the veal fillet and lard it all over.
Brown and stew
Half roast or fry the veal until browned.
Place the veal in a stewpan and add enough water to cover it.
Stew gently until thoroughly cooked.
Glaze and serve
Boil the gravy down to a glaze and cover the veal with it.
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.
- Lard
- Adds fat that keeps the lean veal moist during cooking and carries flavour.
- Gravy
- Concentrated cooking juices that, reduced to a glaze, give the veal a glossy finish and rich flavour.
The step that matters
Stew gently until thoroughly cooked. Gentle simmering keeps the lean veal tender and moist, while a hard boil would toughen the proteins and dry 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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