Veal fricandeau à la Talleyrand

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.