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Classic
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page 119
be larded, slightly roasted in butter, then pour in some meat broth and add
mushrooms and parsley root. Thicken the gravy with grated bread, flavor with
lemon juice and pour it over the meat before serving. In first-class kitchens
this breast of veal is surrounded with truffles and small baked chicken
croquettes, finishing with a border of mashed potatoes . For the family table
any suitable large piece from the breast can be stewed without the mushrooms.
68. Fricandeau of Veal. Raise the flesh of the finer part of the loin clear from
the bones, pound and lard it as for a hare. Sprinkle with lemon juice, dredge
with flour, melt plenty of butter in a pan, put in the moat with the larded side
to the top, together with an onion and parsley root. The oven must bo hot enough
to soon lightly color the lardoons. After this sprinkle with fine salt and then
roast the fricandeau, basting often, for 1/2-3/4 of an hour until done. If the
fricandeaus are intended for a dinner party, bring them to the table with a
Madeira, truffle or herb sauce, surround them with a border of boiled rice, or
serve with roasted, potatoes . Fricandeaus sliced make an excellent garnish for
a dish of fine vegetables.
If the fricandeau is to be stewed, cook a brown broth from the rest of the meat
together with soup herbs, and spices, pepper, ground cloves, onions and a bay
leaf and strain. As soon as the fricandeaus are nearly done, pour in a large
cupful of the broth, close the oven and afterwards baste them once; serve with
the gravy which has been bound with a little flour browned in the pan with the
broth. After straining the gravy, a few lemon slices may be added to it.
Truffles cooked with this dish improve it very much.
Time of cooking, 1 1/4-1 1/2 hours.
69. Hunter's Fricandeau of Veal. Take a piece from the loin, pound it well until
it has the appearance of a beefsteak about 2 inches thick. Then make a batter of
6-8 eggs whipped with 8 spoonfuls of sweet cream, salt and a, little nutmeg, mix
with 3 ounces of chopped ham and a few finely chopped mushrooms, spread this
mixture over the meat, then roll it and tie pieces of fat pork around it. Bake
the fricandeau in melted butter in the
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