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Veal fricandeau (fricandeau de veau)

Erken's fricandeau of veal leg: finger-thick slices of meat are formed into round cakes, larded, browned in butter, and cooked in a pot on a bed of carrot, onion, and pork rind, with veal stock reduced and used to glaze the meat repeatedly in the oven. Served hot or cold on a rice base with ice-cold mayonnaise salad.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 206 (falt i det fri)

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About the dish

Fricandeau is a classic French-inspired cut of veal that is larded and glazed. Erken presents it as a festive dish that can be served both hot and cold, with a rice base and ice-cold mayonnaise salad – typical of the plating culture of the full kitchen around 1914.

How to make it

  1. 1

    Prepare the meat

    Cut the veal into finger-thick slices and form them into small round "cakes". Lard them with strips of fatback and season with salt and pepper.

  2. 2

    Brown the meat

    Brown the pieces of meat in butter on all sides in a pan.

  3. 3

    Arrange in the pot

    Lightly fry the onion and carrot in the butter. Place them in the bottom of a pot together with the pork rind that has been dipped in boiling water. Lay the browned pieces of meat on top.

  4. 4

    Reduce the jus

    Moisten with a little veal stock, set the pot over low heat, and reduce the jus, covered. Add a little more stock and reduce to a glaze.

  5. 5

    Baking in the oven

    Add enough stock that the meat is half covered, and place the pot in a moderately hot oven, about 175 °C (345 °F). Baste often with the stock so the meat does not dry out. Allow about 1 hour.

  6. 6

    Test whether the meat is done

    Pierce the meat with a coarse skewer; if the liquid that comes out is colorless, the meat is cooked through.

  7. 7

    Glaze

    Bring the pot to the front of the oven and spoon the meat's own jus over it, then return it to the oven. Repeat about 8 times, until the meat is shiny and glazed.

  8. 8

    Serve

    Arrange the meat, hot or cold, on a base of rice, and serve ice-cold mayonnaise salad alongside.

Changes from the original

Amounts are converted to modern measures (grams/deciliters), "flesk" is specified as fatback/fatty pork belly for larding, and "kalvesky" is described as veal stock. The oven temperature is given numerically (about 175 °C (345 °F)), and the cooking time is estimated, since the original does not state it.

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Time machine – what changed?

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From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 206)~81% of the text changedremovedadded
1 kg kalvekjøtt fra låret (skjæres i fingertykke skiver). 100 g spekk (fett sideflesk) (til spekking, skjæres i strimler). Kalvekjøt (ca. 1 stk kg. av laaret) flesk løk (i skiver). 30 g gulrot (i skiver). gr. gulerøtter 50 g gr. fleskesvor (dyppes i kokende vann). 100 g gr. smør. 5 dl kalvekraft (sky) (gjerne kokt på avhogde bein). salt og pepper. kokt ris til sokkel og iskald majonessalat (til servering). Skjær kalvekjøttet i fingertykke skiver og form dem Kjøttet skjæres fingertykt, dannes til små smaa runde «kaker». Spekk dem med strimler av spekk og krydre med salt «kaker»; spækkes og pepper.. Brun kjøttstykkene brunes i smør på paa alle sider i en panne.. Stek løk og gulrot lett i smøret. Legg dem i bunnen av sider. I en gryte sammen belægges bunden med fleskesvoren de let stekte røtter samt fleskesvoren, som er dyppet i kokende vann. Legg vand; de stekte eller brunede kjøttstykkene oppå.. Fukt kjøtstykker lægges herpaa, fugtes med litt kalvekraft, sett gryten kalvesky, sættes over svak varme varme, og kok inn skyen indkokes under lokk. Hell på litt mer kraft lok. Litt sky heldes igjen paa og kok inn til en glasur.. Hell på så mye kraft indkokes som glassur; nu heldes saa meget sky paa, at kjøttet er halvt dekket, og sett gryten inn dækket; sættes ind i middels varm en middelsvarm ovn, ca. 175 °C. Dryp dryppes ofte med kraften så kjøttet for ikke blir at bli tørt. Regn ca. 1 time.. Stikk i Naar kjøttet er færdig, — prøv med en grov pinne; pinde, er væsken den væske, som kommer ut fargeløs, fremkommer, farveløs, er kjøttet gjennomkokt.. Ta gryten fram gjennemkokt —, glasseres det ved at man foran ovnen og øs overhelder det med litt av sin egen sky over kjøttet, sett sky, sætter det tilbake i ovnen. Gjenta ovnen, og dette gjentages ca. 8 ganger, til kjøttet er blankt glasert.. Anrett hvorefter kjøttet tages ut av ovnen. Serveres varmt eller kaldt på koldt paa en sokkel av ris, og server iskald majonessalat ris med en iskold mayonnaisesalat til.

Note on Modernised

Mengder er omregnet til moderne mål (gram/desiliter), «flesk» er angitt som spekk/fett sideflesk til spekking, «kalvesky» er beskrevet som kalvekraft. Ovnstemperatur er tallfestet (ca. 175 °C), og steketid er anslått, siden originalen ikke oppgir dette.

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Frequently asked questions

Which part of the calf is used?
About 1 kg veal from the leg. The meat is cut finger-thick and formed into small round "cakes", which are larded with pork and browned in butter on all sides.
How do I know the meat is done?
Pierce the meat with a coarse skewer: if the liquid that comes out is colorless, the meat is done. Total preparation takes around 2.5 hours.
What is placed in the bottom of the pot?
Lightly fried root vegetables (30 g carrots, onion) and pork rind dipped in boiling water. The pieces of meat are placed on top, moistened with veal jus, and the jus is reduced in several stages to a glaze before the dish is placed in a moderately hot oven.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 206.

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