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Fricandeau of Veal with Sorrel
A whole veal round, larded here with raw pork fatback, braised with claret and brown sauces and served with sorrel purée and extra gravy.
Method
Steps
Step 1
Preheat a conventional oven to 325°F. Have enough finished sorrel purée ready to surround the veal. Measure three-quarters of a gill finished demi-glace before loosening only this portion with a little hot ready-to-use unsalted veal broth. If refrigerated or thawed, bring the loosened sauce to a full rolling boil while stirring and check at least 165°F; use promptly.
Step 2
Remove the skin from one three-pound tender veal round. With a clean larding needle insert small strips of plain raw pork fatback into its surface. Season with one teaspoon salt and half a teaspoon white pepper. Heat one and a half tablespoons melted butter in an oven-safe saucepan; brown the veal for ten minutes on each side. Lift onto a dish.
Step 3
Put the actual raw mirepoix portion needed for a bed into the same pan. Add two tablespoons flour and brown over the heat for five minutes without burning. Add one gill claret, half a pint water, half a gill finished tomato sauce and the measured loosened demi-glace portion. Mix well and bring to a boil.
Step 4
Return the veal larded side up and boil for five minutes. Cover tightly and braise in the 325°F oven for about one hour, continuing as necessary until fork-tender and at least 71°C in the thickest centre of the veal and inserted pork. Also check that the pork in the mirepoix bed has cooked to at least 71°C. Check actual food rather than its colour or the clock.
Step 5
Lift the veal onto a hot dish and arrange the required portion of finished sorrel purée around it. Skim the fat from the sauce. Strain a little of the actual gravy over the veal and the balance into a sauce bowl; serve promptly with the bowl separately.
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