Fricandeau à l’Oseille

Fricandeau of veal with sorrel sauce

Preparation info
  • Serves


    • Difficulty


    • 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.