Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Veal fricandeau à la Talleyrand

Erken's veal fricandeau à la Talleyrand: veal roast from the leg covered with pork, slowly braised on root vegetables and meat stock, glazed in the oven, and served with reduced jus, salad, filled tartlets, and tomato sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 205 (falt i det fri)

Be the first to rate

About the dish

Fricandeau is a classic French-inspired cut of veal from the leg that is braised slowly and glazed in its own jus. The dish "à la Talleyrand" is named after the French diplomat and gastronome, and in Erken's version it is festively garnished with tartlets filled with vegetables and creamed spinach.

How to make it

  1. 1

    Prepare the meat

    Remove all skin and membranes from the veal and shape the piece neatly. Cover it all around with thin slices of pork and tie it in place if needed.

  2. 2

    Fill the pot

    Cut the carrot, celery, and onion into small pieces and place them in the bottom of the pot. Lay the piece of meat on top and add a bouquet garni. Season with salt and pepper.

  3. 3

    Braise the meat

    Add enough meat stock that the piece of meat is covered. Lay buttered baking paper over it and let it braise gently for 1–1½ hours. Baste the meat with the stock every ten minutes.

  4. 4

    Glaze in the oven

    Lift out the fricandeau, place it in a roasting pan, and put it in a hot oven (about 225 °C (435 °F)) for 5 minutes, until the pork is shiny and glazed.

  5. 5

    Reduce the jus

    Strain the stock, skim off the fat, and reduce it until it is as thick as a glaze.

  6. 6

    Arranging

    Pour the reduced meat jus over the meat. Arrange on a mound of salad, and garnish with tartlets filled with various vegetables and creamed spinach. Serve tomato sauce alongside.

Changes from the original

Amounts for veal and pork are not given in the original ingredient list and are therefore left without a quantity (indicated approximately in the steps). Units are modernized, and "suppevisk" is explained as a bunch of soup herbs/bouquet garni. The roasting temperature is given in degrees.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 205) → Modernisert~83% av teksten endretfjernetlagt til
Kjøtkraft kalvekjøtt (fricandeau av låret) (mengde ikke oppgitt i originalen; ca. 1,5 kg passer). flesk i tynne skiver til å dekke kjøttet (mengde ikke oppgitt). 1 gulerot stk gulrot. 1 løk stk løk. selleri salt (et lite stykke). kjøttkraft (nok til å dekke kjøttstykket, ca. 1–1,5 liter). 1 stk suppevisk (bunt av suppeurter). salt. pepper. Kjøttet befries for Fjern alt skind, dannes skinn og hinner av kalvekjøttet og form stykket pent til, bedækkes til. Dekk det rundt om med flesk. Gulerot, tynne fleskeskiver og bind eventuelt fast.. Skjær gulrot, selleri og løk skjæres smaat op i små biter og lægges legg dem i bunden bunnen av gryten. Kjøtstykket lægges herpaa; Legg kjøttstykket oppå og legg i en suppevisk (se side 35) lægges i. Man tilsætter saa meget kjøtkraft, suppevisk. Krydre med salt og pepper.. Hell på så mye kjøttkraft at kjøtstykket kjøttstykket er dækket; dekket. Legg smurt papir lægges over, bakepapir over og la det smaatrækker over svak varme 1—1 trekke svakt i 1–1 1/2 time; dryppes time. Dryp kjøttet med kraften hvert tiende minut. Fricandeauen tages op, lægges minutt.. Ta opp fricandeauen, legg den i en stekepande, som sættes langpanne og sett den i varm ovn (ca. 225 °C) i 5 minutter eller minutter, til flesket er glasseret. Kraften siles, befries for fett blankt og kokes ind glasert.. Sil kraften, skum av fettet og kok den inn til glassur. Denne indkokte kjøtsky heldes over kjøttet, den er tykk som anrettes paa glasur.. Hell den innkokte kjøttskyen over kjøttet. Anrett på en høide haug av salat. Pyntes salat, og pynt med tarteletter, fyldt tarteletter fylt med forskjellige grønsaker grønnsaker og stuet spinat. Tomatsaus serveres Server tomatsaus til.

Note til Modernisert

Mengder for kalvekjøtt og flesk er ikke oppgitt i originalens ingrediensliste og står derfor uten mengde (skjønnsmessig angitt i trinnene). Enheter er modernisert, og «suppevisk» er forklart som en bunt suppeurter/krydderkvast. Steketemperatur er angitt i grader.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Which cut and preliminary preparation does the recipe require?
A whole piece of veal (fricandeau) that is cleaned of all skin, shaped neatly, and covered all around with pork (fatback) before braising.
How long should the meat braise, and how?
It braises gently over low heat for 1–1½ hours in meat stock that covers the meat, with buttered paper on top. Baste every ten minutes. Finally 5 minutes in a hot oven until the pork is glazed.
How is the sauce made?
The stock is strained, the fat removed, and it is reduced to a glaze (thick meat jus) that is poured over the meat. The vegetables carrot, celery, and onion are cut small and placed in the bottom of the pot together with a bouquet garni.
How is the dish served?
The fricandeau is arranged on a mound of salad and garnished with tartlets. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 205, and is intended for 6 servings.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!