Part 1 — FRICANDEAU OF VEAL
Reading edition
A fillet of veal, larded with fat bacon, of about three pounds. Braise it one and one-half hours on a moderate fire. Dish with its own gravy. This eats well with spinach, endive, sorrel or carrots.
Reading edition
A fillet of veal, larded with fat bacon, of about three pounds. Braise it one and one-half hours on a moderate fire. Dish with its own gravy. This eats well with spinach, endive, sorrel or carrots.