Fricandeau of Veal

Fricandeau de Veau

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Rump of Veal of Two Slice Weight
  • A Pint of Broth


For this take one whole piece of the rump of the Veal, cut about two inches in thickness, and about the size of a large saucepan or frying pan in length and width. Lard the Veal well with larding needles, and rub well with salt and pepper. Then slice two onions, two carrots, two sprigs of thyme and two bay leaves, and a half dozen slices of thinly-sliced fat bacon, two inches long and about the