CookEat Recipe
Fricandeau of Veal, Bourgeoise
A whole piece of veal braised with claret, prepared tomato sauce and demi-glace, served with its vegetables and pan gravy.
Method
Steps
Step 1
Preheat a conventional oven initially to 425°F. Season the single three-pound round piece of veal with the one teaspoon salt and half teaspoon white pepper. Heat the two tablespoons leaf lard in a heavy ovenproof saucepan with a fitted lid. Brown the veal briskly for about ten minutes on each side, adjusting the burner to prevent burning; lift it out and keep warm.
Step 2
Stir the two tablespoons flour into the same pan gravy. Measure half a gill of finished demi-glace before loosening this portion with a little hot ready-to-use unsalted veal broth. Add it to the pan with one gill claret, one pint hot water and one gill finished tomato sauce. Stir and bring to a full rolling boil; if the sauces were refrigerated or thawed, check that the mixture reaches at least 165°F before returning the whole veal.
Step 3
Peel the two medium carrots and two medium turnips and scoop out as many small balls as possible with a Parisian scoop; add all those balls. Tie the two leeks, two celery branches, two parsley branches, one bay-leaf sprig and one thyme sprig into a bouquet and add it. Cover, place the pan in the oven and braise for about twenty-five minutes, keeping the sauce gently bubbling rather than allowing it to dry or scorch.
Step 4
Add the six very small peeled white onions and six sliced mushrooms. Cover again and cook for about fifty minutes more, until the veal is tender and its thickest centre, away from any bone, reaches at least 71°C. Check the meat and the liquid, reduce oven heat if necessary to maintain a gentle covered braise, and continue if the endpoint or tenderness has not been reached.
Step 5
Put the whole veal on a hot serving dish and discard the tied bouquet. Arrange all the cooked vegetables around the veal, pour the pan contents over it and sprinkle with the one teaspoon chopped parsley. Serve hot.
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