Fricandeau

Ingredients

• milk-fed veal from the leg
• prosciutto (fat and lean)
• onion
• carrot
• celery
• parsley
• butter
• broth
• salt

Instructions

1. Lard a whole piece of leg veal with fat-and-lean prosciutto, tie it, and salt it very lightly or not at all.
2. Prepare a clove-studded onion and a bundle of carrot, celery and parsley.
3. Brown the meat in a saucepan with a knob of butter and the aromatics, then cook to doneness with broth (Liebig extract in water may substitute).
4. Discard the onion and bundle; sieve, degrease and reduce the sauce to a jelly, uniting it with the meat at serving.