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Braised Fricandeaus

4 servings

Ingredients

• veal trimmings (skin and bones) (a little)
• 100 g butter
• root vegetables (a little)
• seasoning (a little)
• salt (a little)
• larded veal fricandeaus (pcs)

Instructions

1. Place the trimmings, skin, and bones with 100 g of butter, root vegetables, seasoning, and salt in a casserole and cook to make a broth.
2. Place the larded fricandeaus into this broth, cover them, and let them steam until cooked, basting often; finally, place glowing coals on the lid and baste the fricandeaus very often to ensure they glaze beautifully.
3. Strain the cooking liquid through a sieve, degrease it, and serve it as a sauce.

Modernized from a treasured 19th-century German cookbook.