Name: Fricandeau à l’Oseille (Fricandeau of veal with sorrel sauce)
Prep time: 10 min
Total time: 10 min
Yield: Serves 6
Cuisine: French
Ingredients: salt, pepper and lemon juice; 1.5 kg (3½ lb) veal from the leg, or shoulder roast; 25 g (1 oz) butter; 50 g (2 oz) salted belly of pork or green streaky bacon, diced; 125 g (4 oz) chopped carrot; 125 g (4 oz) chopped onion; a piece of pork hard back fat, well chilled; 600 ml (1 pint) veal or light beef stock, barely salted; 150 ml (¼ pint) dry white wine; a bouquet garni; 125 g (4 oz) sorrel; 250 ml (8 fl oz) crème fraîche or whipping cream; 2 teaspoons plain flour

Preparation info

Serves
6

Difficulty
Complex
Ready in
10 min

Appears in

The Cooking of Normandy

By Jane Grigson

Published 1987

About

For this recipe you need a ‘cushion’ of meat, apiece cut from the topside with the muscle, so that you have this simple shape: it is something you may need to order. Spinach can be substituted for sorrel in the sauce as it works in much the same way, hut it has quite a different flavour. Use much more of it, so that you have a creamed vegetable rather than a spinach sauce. Sorrel with its acid tang is always served in much smaller quantities than spinach, as in this sauce.