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Fricandeau of Veal with Cèpes
A whole veal round braised with claret and dried porcini, served with strained gravy and cèpes Provençale.
Method
Steps
Step 1
Preheat a conventional oven to 325°F. Have enough finished cèpes Provençale ready to arrange around the veal. Measure one gill finished demi-glace before loosening only this portion with a little hot ready-to-use unsalted veal broth. If refrigerated or thawed, bring it to a full rolling boil while stirring and check at least 165°F; use promptly.
Step 2
Take one three-pound piece of veal round from the leg and season it with one teaspoon salt and half a teaspoon pepper. Thoroughly heat two tablespoons rendered leaf lard in an oven-safe saucepan. Add the veal with the actual raw mirepoix portion needed as a bed and brown the veal for about ten minutes on each side. Lift out the veal and keep it warm.
Step 3
Stir two tablespoons flour into the pan juices. Add a quarter of a pint claret, half a pint hot water, one gill finished tomato sauce and the measured loosened demi-glace portion. Mix well. When it boils, return the veal and add one tablespoon dried porcini sold for cooking.
Step 4
Cover tightly and braise in the 325°F oven for about one hour and forty-five minutes, continuing as necessary until the veal is fork-tender and its thickest centre reaches at least 71°C. Check that the raw pork in the mirepoix bed has also reached at least 71°C.
Step 5
Lift the veal onto a large hot dish. Reduce its actual gravy to half a pint, skim the fat from the surface and strain the gravy over it. Arrange the required portion of finished cèpes Provençale around the veal and serve promptly.
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