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A meat dish that traditionally consists of veal, which has been larded, braised, and glazed using the juices of the veal. A typical preparation involves pounding the veal flat and then larding one side of the meat. The veal is then placed over strips of pork with the lard side up and surrounded by potatoes and vegetables. The veal is then braised slowly in an oven and basted continuously with the juices of the veal. When it is finished cooking, a glaze is applied over the meat and it is heated for only a few minutes to allow the glaze to coat the top of the meat. A fricandeau can also be made with pork or other meats, but is most often comprised of veal.

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