Veal Fricandeau with Lovage and Dill

Name: Veal Fricandeau with Lovage and Dill (Fricandeau de Veau à la Livèche et à l’Aneth)
Cuisine: French
Ingredients: 3 tablespoons each chopped lovage and dill; ½ cup dry white wine; Bouquet garni; Pepper from the mill; 2 cups bouillon; Salt; 1 large veal top round from Provimi or milk-fed veal, approximately 3 pounds; ½ pound fatback; ½ pound fresh pork rind in 1 piece; 2 yellow onions, sliced; 1 large carrot, sliced

Fricandeau de Veau à la Livèche et à l’Aneth

Preparation info

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

This very old-fashioned way to cook veal goes back at least to the eighteenth century. The veal in Annecy was so good that I did it for fun and fell in love with the dish all over again. The larding takes a bit of time but is a nice leftover from a slow past when one had time for everything.

Ingredients

1 large veal top round from Provimi or milk-fed veal, approximately 3 pounds
½ pound fatback

Europe
France
Annecy
Main course
Gluten-free
Savoie
Mediterranean

Method

Cut the veal into slices 1 inch thick following the direction of the meat fibers, not across. Cut the fatback into strips ¼ inch wide. Using a larding needle, pass the strips through each slice of meat as if you were sewing stitches in the meat in neat rows spaced ½ inch apart; lard each slice only on one side.

Place the pork rind at the bottom of a large cocotte. Sprinkle