Veau Aux Fines Herbes

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What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

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Take a good-sized piece of veal, as for roasting, or, if you can, in the fillet or “longe, ” and lard it all over with small pieces of fat bacon (or of pickled pork) rolled in salt, pepper, and fines herbes.

Chop very finely together two or three mushrooms, parsley, one bay leaf, a little thyme, and two shallots; add pepper, grated nutmeg, and a little olive oil. With all these mixed together rub the piece of veal all over and let it rest three hours. Then wrap the veal carefully in two thicknesses of buttered paper and roast it slowly in the oven, either hanging from a hook or resting on a grill in a baking tin. It should cook really slowly, and therefore a little longer than the ordinary roast veal.

When it is cooked (and it is better to have veal rather overdone than not done enough) remove the buttered paper carefully and scrape the fines herbes which may have stuck to the paper. Put these in a small saucepan with whatever gravy there is, a pudding-spoonful of wine vinegar, salt, pepper, and a pinch of flour worked into a small piece of butter. Cook a few minutes and stir well, and use as gravy for the veal.