Noix de Veau à la Bourgeoise

Name: Noix de Veau à la Bourgeoise
Cuisine: French
Ingredients: 1 noix de veau (topside of leg) trimmed of fat and tied; bacon, cut in thin strips; dried thyme; salt and freshly ground black pepper; 2 tablespoons cognac; 2 tablespoons finely chopped parsley; 3-4 onions; 3-4 large carrots; pork fat; ½ pint beef, veal or chicken stock; 6-8 sprigs parsley; 1 bouquet chives; 4-6 tablespoons dry white wine; 1 tablespoon flour; 1 tablespoon butter; 4 tablespoons butter, diced; ½ pint stock

Preparation info

Difficulty
Medium

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

1 noix de veau (topside of leg) trimmed of fat and tied
bacon, cut in thin strips
2 tablespoons cognac

Europe
France
Main course
Stew
Mediterranean

Method

Marinate thin strips of bacon in cognac with finely chopped parsley, and dried thyme, salt and freshly ground black pepper, to taste, for at least 2 hours. Lard the veal with these pieces. Place several thin pieces of pork fat in a casserole (I use an oval Le Creuset casserole for this); place veal on top; surround with onions, carrots, parsley and chives, and moisten with well-flavoured stock.