Fricandeau Op Veal
Ingredients
Directions
Prepare the fillet
Lard the fillet of veal on one side with bacon strips, ensuring they protrude evenly.
Blanch the fillet, then place it in a saucepan with the broth and sweet herbs.
Cook and make the sauce
Cook until done, then remove the fillet and skim the fat from the sauce.
Pass the sauce through a tammy into another saucepan and reduce it until thick.
Glaze and serve
Glaze the fillet by brushing it with the reduced gravy while on the fire or in the oven.
Place the glazed fillet on a dish, add coulis or strong broth to the reduced gravy, season to taste, and pour it over the fillet.
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, cooked gently to stay tender and moist.
- Bacon strips
- Larded into the veal, they add fat and savoury flavour as they cook into the meat.
- Broth
- Cooks the fillet and forms the base of the sauce, adding savoury depth.
- Coulis or strong broth
- Added to the reduced gravy to enrich its flavour and body before serving.
The step that matters
Reduce the sauce until thick. Reducing the strained cooking liquid concentrates its flavour and gives it body, so it clings to the fillet when glazed. If it stays thin it will run off the meat and taste weak.
“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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