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Small veal fricandeaux (petits fricandeaux de veau)

Small veal fricandeaux (larded, pan-fried veal slices): finger-thick veal slices larded with pork fat, floured and fried in browned butter, with a sauce of pan juices, cream, and sago flour. Served with fried tomatoes, potatoes, or vegetables.

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

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About the dish

This is a simpler everyday version of the large fricandeau: the veal is cut into thick slices that are larded with pork fat and quickly pan-fried. The sauce is made from the pan juices with cream, as was common in Norwegian bourgeois kitchens around 1900.

How to make it

  1. 1

    Cut and pound the meat

    Cut the veal into finger-thick slices, pound them lightly, and press them back together into a neat shape. Lard the slices with thin strips of pork fat.

  2. 2

    Season and flour

    Sprinkle with pepper and salt and dredge the slices in wheat flour.

  3. 3

    Fry

    Lightly brown the butter in the pan and fry the meat slices 3–4 minutes on each side. Take them out and keep them warm.

  4. 4

    Make the sauce

    Deglaze the pan juices with the water. When it has reduced somewhat, pour in the cream and let it boil a couple of minutes.

  5. 5

    Thicken the sauce

    Stir the sago flour out in 1 dl stock or water and thicken the sauce with it. Bring to a boil and season with salt and pepper.

  6. 6

    Plating

    Place the meat on a warm oblong platter and pour the sauce over. Serve fried tomatoes, fried potatoes, or mixed vegetables alongside.

Changes from the original

Deciliters and grams have been converted to modern measures (1 1/2 dl. = 1.5 dl and so on). Sago flour is retained but can be replaced with cornstarch. "Floured" has been specified as dredging in wheat flour.

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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~84% av teksten endretfjernetlagt til
1 1/4 kg. kalvekjøt pepper salt 1,25 kg kalvekjøtt (i fingertykke skiver). 50 gr. g flesk 1 1/2 del. vand 2 1/2 del. fløte 10 gr. sagomel (til spekking). salt. pepper. hvetemel (til vending). 50 gr. g smør Kjøttet skjæres (til steking). 1,5 dl vann. 2,5 dl fløte. 10 g sagomel (kan erstattes med maisenna). 1 dl kraft eller vann (til utrøring av melet). Skjær kalvekjøttet i fingertykke skiver, bankes bank dem lett og krympes atter sammen, spækkes. Strøes klem dem sammen igjen til pen fasong. Spekk skivene med tynne strimler flesk.. Strø over pepper og salt, meles salt og stekes vend skivene i det let brunede smør. Stekes 3 à 4 hvetemel.. Brun smøret lett i pannen og stek kjøttskivene 3–4 minutter paa på hver side. Skyen Ta dem opp og hold dem varme.. Kok ut skyen i panden utkokes pannen med vandet, og naar dette vannet. Når det er noget indkokt, heldes noe innkokt, hell i fløten over, koker og la det koke et par minutter. Kjøtstykkerne tages op, og sausen jevnes med melet, som er utrørt minutter.. Rør ut sagomelet i 1 del. dl kraft eller vand. Kjøttet lægges op paa vann og jevn sausen med det. Kok opp og smak til med salt og pepper.. Legg kjøttet på et varmt avlangt fat, fat og hell sausen heldes over. Stekte Server stekte tomater, stekte poteter eller blandede grønsaker serveres grønnsaker til.

Note til Modernisert

Desiliter og gram er omregnet til moderne mål (1 1/2 del. = 1,5 dl osv.). Sagomel er beholdt, men kan erstattes med maisenna. «Meles» er presisert som vending i hvetemel.

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Frequently asked questions

How long should the meat slices be fried?
The meat is fried 3–4 minutes on each side in lightly browned butter. The total preparation takes about 40 minutes.
What does it mean that the meat should be "larded"?
It means that the finger-thick slices, after pounding and pressing back together, are drawn through with narrow strips of pork fat – the recipe uses 50 g pork fat for 1 1/4 kg veal.
How is the sauce made?
The pan juices are deglazed with 1 1/2 dl water, reduced somewhat, then 2 1/2 dl cream is added and boiled a couple of minutes. The meat is taken out, and the sauce is thickened with 10 g sago flour stirred out in 1 dl stock or water.
What is served alongside?
Fried tomatoes, fried potatoes, or mixed vegetables. The meat is placed on a warm oblong platter with the sauce over. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 205, and makes 5 servings.

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