Fricandeau of Veal with Sorrel from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Trim and lard neatly the top of the fillet of veal with bacon, and put it to braise in a well-buttered pan as for fricandeau of beef. Any odd bits of the larding bacon may also be put in the pan; p...
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Cooking tools:
- Larding needle
- Chef's knife
- Pan
- Stove
- Oven
Ingredients
- fillet of veal with bacon
- lard
- bacon
- beef
- buttered paper
- sugar
- lardons
- poached eggs
- sorrel
- spinach
- aspic jelly
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