Pawaru-Grahmata

№ 4VII. nodaļa

Vrikandon no teļu gaļas

Larded veal rolls braised in wine (fricandeau)

  • Serves 4–6
  • about 1½ hours
  • Melnraksts · vēl nav izmēģināts

1796Wrikandon no tellu gallas.

Modernizētslpp. 271–272 · PDF 285–286
4 porcijas

The book gives one quantity, a spoon of wine vinegar for the oyster sauce; the other amounts are ours.

Method

5 soļi
  1. Beat the escalopes thin between two sheets of cling film with a meat mallet.
  2. Lard each one with a few strips of fat and lemon zest, using a fine larding needle, or simply lay the strips on the meat. Season lightly, roll up tightly and pin each roll with 2 cocktail sticks.
  3. Melt the butter in a heavy sauté pan and brown the rolls on all sides over medium heat, 6–8 minutes.
  4. Add the wine, stock, lemon zest and juice and the allspice. Cover and simmer very gently for 45 minutes, turning the rolls once, until tender.
  5. Uncover and simmer for 10–15 minutes more, turning the rolls in the sauce, until it is reduced, thick and glossy and the centre of a roll reaches 70 °C. Remove the sticks and serve with the sauce.

Notes

What the book says vs. what we added

lean pieces from the leg, beaten soft, larded with lemon peel and bacon, rolled and pinned on small wooden skewers, browned in butter, then braised in half wine and half meat broth with lemon peel, lemon juice and crushed allspice until the sauce is short and thick, are the book's. The cling film, amounts, times and temperature are ours.

Stuffed version

beat 2 eggs with 30 g soft butter until frothy, mix in 40 g fine breadcrumbs, a pinch of mace and 2 tbsp chopped parsley, spread it on the escalopes before rolling them up and cook them in the same way.

Oyster sauce

at the end, add 6–8 shucked oysters with their liquor, a few lemon slices, pepper and 1 tbsp wine vinegar and simmer for 2–3 minutes, until the edges of the oysters curl. Buy live oysters from a reliable supplier and discard any that are open before shucking.

Safety

rolled meat has its outer surface inside, so cook it to 70 °C in the centre.

Fricandeau

a classic French dish of larded braised veal; the book's version is a dish of small rolls.

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