Noix de Veau à la Bourgeoise

Preparation info
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By Robert Carrier

Published 1965

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


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.