Fricandeau of Veal from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
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 n...
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Cooking tools:
- Larding needle
- Chef's knife
- Cutting board
- Saucepan
- Skillet
Ingredients
- A Rump of Veal of Two Slice Weight
- 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
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