Fricandeaux (Veal fricandeaux)

Ingredients

• 800 gVeal
• 50 gBacon
• 60 gButter
• 150 gOnion
• 100 gParsley root
• 250 mlWater
• 15 gPotato starch
• 6 gSalt
• 1 gPepper
• 10 gTruffle
• 5 gParsley

Instructions

1. 1

   Prepare

   • Cut the veal leg into 4 equal pieces (about 200 g each). Alternatively separate along the muscles.
   • Pound lightly and lard by inserting thin bacon strips. Lightly salt both sides (about 6 g total).
2. 2

   Sear and braise

   • Heat the butter in a large pan until foaming.
   • Sear the veal pieces on both sides, add the onion and parsley root.
   • Reduce heat, cover tightly and braise gently for about 30 minutes.
   • Pour in 250 ml boiling water; add more hot water if necessary and baste the pieces frequently with the brown juices.
3. 3

   Finish the sauce

   • Remove the veal and keep warm.
   • Bring the braising liquid to a boil. Mix potato starch with cold water and whisk into the liquid until it thickens.
   • Optionally add thinly sliced truffles to the sauce to warm through and adjust seasoning.
4. 4

   Serve

   • Place the veal on warmed plates, spoon the sauce over the pieces.
   • Garnish with chopped parsley or truffle slices and serve immediately.