Classic Culinary Arts:

Fricandeau Of Veal Recipe Recipe

Have a piece of veal, weighing about eight pounds, cut from that part of the leg called the cushion. Wet the vegetable masher, and beat the veal smooth; then lard one side thickly. Put eight slices of pork in the bottom of the braising-pan; place the veal on this, larded side up. Add two small onions, half a small turnip, two slices of carrot, one clove and a bouquet of sweet herbs--these to be at the sides of the meat, not on top; and one quart of white stock or water. Dredge with salt, pepper and flour. Cover, and place in a rather moderate oven. Cook three hours, basting every fifteen minutes. If cooked rapidly the meat will be dry and stringy, but if slowly, it will be tender and juicy. When done, lift carefully from the pan. Melt four table-spoonfuls of glaze, and spread on the meat with a brush. Place in the open oven for five minutes. Add one cupful of hot water to the contents of the braising-pan. Skim off all the fat, and then add one heaping teaspoonful of corn-starch, which has been mixed with a little cold water. Let it boil one minute; then strain, and return to the fire. Add two table-spoonfuls of glaze, and when this is melted, pour the sauce around the fricandeau, and serve. Potato balls, boiled for twelve minutes in stock, and then slightly browned in the oven, make a pretty garnish for this dish. It is also served on a bed of finely- chopped spinach or mashed potatoes.