Fricandeau of Veal

Fricandeau de Veau

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Rump of Veal of Two Slice Weight
  • A Pint of Broth
  • 2 Onions
  • 2 Carrots
  • ½ Dozen Slices of Bacon
  • ½ Can of Green Peas, or Mushrooms
  • 2 Sprigs of Thyme
  • 2 Bay Leaves
  • ½ Glassful of White Wine
  • A Pint of Broth, or Water
  • Parsley


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 thickness of a dollar. Place the bacon in strips in the bottom of the saucepan, and lay over this a layer of the sliced carrots and onions. Put about a dozen little dots of lard over this at intervals, and sprinkle with salt and pepper. Lay the Veal on top of this, and then cover up with a layer of the sliced onions and carrots, and lay strips of bacon on top. Cut a piece of paper the size of the saucepan, and cover it up. Place in a good oven, and let it bake three-quarters of an hour slowly. Watch carefully. When done, take out the meat and place it in a dish. Take the sauce and add, if possible, one-half glass of White Wine, and let it boil with the vegetables a moment. Then add one pint of broth or water, and let it cook well. Strain after it boils fifteen minutes. It will have become a very fine gravy.