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Roasted Veal Fricandeau

8 servings

Ingredients

• 2 kg veal fricandeau
• butter (a little)
• cream (a few tablespoons)
• lemon juice (a little)
• Madeira or truffle sauce (as needed)

Instructions

1. For 8 to 10 people, you will need 2 kg of veal fricandeau.
2. The fricandeaus are the four long muscles of the leg; once the skin has been removed from the leg, their location is easy to identify.
3. Remove them, carefully skin them, pound them with the flat side of a meat cleaver, and lard them cleanly.
4. Place them larded-side up in a pan and roast them in butter, basting frequently, for 1 hour until cooked.
5. Shortly before serving, add a few tablespoons of cream and a little lemon juice.
6. Serve them with Madeira or truffle sauce, also good with a rice ring or as a side dish to fine vegetables.

Modernized from a treasured 19th-century German cookbook.