Coftellas De Vitella Em Fricandó

This recipe originates from Lucas Rigaud's influential cookbook "Cozinheiro moderno, ou nova arte de cozinha," published in Lisbon in 1785. It provides a fascinating glimpse into the refined, French-influenced Portuguese court cuisine of the 18th century, where skilled chefs adapted European techniques to local tastes and ingredients. The dish reflects the era's fascination with fricandeau—veal braised with lardons, a hallmark of French skill—translated into the Portuguese context, using local meats, fresh vegetables, and rich, savory sauces. Dishes like this were prestige items, prepared for elite households and festive occasions, showcasing both decorative skill (in larding) and the subtle layering of flavors. In the cosmopolitan kitchens of Lisbon, such recipes signaled both French sophistication and local abundance—fusing culinary artistry with the region's market produce.

In the 18th century, preparing this dish would have required a sturdy wooden chopping block, a long, sharp knife for cutting meat and trimming bones, a larding needle or small knife for inserting strips of pork fat, and a heavy copper or iron stewpan for braising. The sauce would have been strained through fine cloth or a sieve and finished over gentle coals. To prepare vegetable garnishes, cooks would use small knives and a large, shallow pan for stewing or sautéing. All work was done over wood or charcoal fires, with keen attention to temperature and timing.