NOIX OF VEAL

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 180 min Total: 180 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (15)
  1. Cut out the noix of veal immediately under the udder or fatty covering by making a semicircular incision from one end round to the other, following the evident natural indication.
  2. Flatten the piece of veal slightly with a cutlet-bat, and then pare off the upper and under sinews covering, leaving the surface perfectly smooth.
  3. Closely lard the fricandeau with the strips of fat bacon in the usual manner.
  4. Strew the bottom of a fricandeau pan with sliced carrot, onion, and celery, and a well-garnished faggot of parsley and green onions.
  5. Cover these over with thin layers of fat bacon, and then place the fricandeau on the top of all.
  6. Moisten with good stock or broth in sufficient quantity to reach up to the larding but not to cover it under.
  7. Place a round of paper well buttered on the top, and cover with the lid.
  8. Braise the fricandeau very gently for about three hours, either in the oven or upon a very slow stove-fire.
  9. During braising, frequently baste with its own liquor.
  10. When nearly done, remove the paper and the lid altogether to enable the larding to dry.
  11. Frequently baste with its own glaze to give it a bright shiny appearance.
  12. Take care to prevent the fricandeau from acquiring too much colour during the latter part of the process.
  13. Put some purée de green-peas (No. 106) in the centre of the dish.
  14. With two forks carefully lift up the fricandeau, and place it upon the purée.
  15. Pour a little half glaze round the base, and serve.
Original Text
NOIX OF VEAL. mediately under the udder or fatty covering. This part must be carefully cut out, by making a semicircular incision from one end round to the other, following the evident natural indication. Flatten the piece of veal slightly with a cutlet-bat, and then pare off the upper and under sinews covering, leaving the surface perfectly smooth. The fricandeau must then be closely larded with the strips of fat bacon in the usual manner. Next, strew the bottom of a fricandeau pan with sliced carrot, onion, and celery, and a well-garnished faggot of parsley and green onions; cover these over with thin layers of fat bacon, and then place the fricandeau on the top of all; moisten with good stock or broth in sufficient quantity to reach up to the larding but not to cover it under; place a round of paper well buttered on the top, and cover with the lid. The fricandeau should be allowed to braize very gently for about three hours, either in the oven or upon a very slow stove-fire, during which time it must be frequently basted with its own liquor; when nearly done, the paper and the lid must be altogether removed in order to enable the larding to dry, and it should be frequently basted with its own glaze, to give it a bright shiny appearance. Care must be taken to prevent the fricandeau from acquiring too much colour during the latter part of the process. Put some purée de green-peas (No. 106) in the centre of the dish, and with two forks carefully lift up the fricandeau, and place it upon the purée; pour a little half glaze round the base, and serve. Note.—Fricandeau prepared as above may also be served with every kind of vegetable purée or garnish described in this work.
Notes
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