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577. Fricandeau With Sorrel |
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577. Fricandeau With Sorrel |
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This section is from the book "The Table: How To Buy Food, How to Cook It, and How to Serve It", by Alessandro Filippini. Also available from Amazon: The Table: How To Buy Food, How To Cook It And How To Serve It.
Cut a slice of three pounds from a leg of veal; remove the sinews, and lard the surface with a medium-sized larding needle. Place it in a sautoire in which there are already pieces of pork-skin, one sliced onion, one sliced carrot, and a bouquet (No. 254). Season with a tablespoonful of salt, cover with a buttered paper, and let it color slightly for five minutes on the stove.' Then moisten with half a pint of white broth (No. 99), and cook one hour, basting it occasionally. Serve with half a pint of puree of sorrel (No. 974) on the dish, placing the veal on top.
All fricandeaus are prepared in the same way.
The same as for No. 577, adding half a pint of hot spinach au gras (No. 943) instead of the sorrel.
The same as for No. 577, serving it with a gill of hot Madeira sauce (No. 185), and garnishing with six small stuffed cabbages around the dish (No. 919).
Continue to:
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