Frick'n what?
From a brief survey it looks like there's a zillion variations. Basically you start with a cushion (top of back leg) of veal and run it through with strips of salt pork (bacon not recommended) with a larding needle. Then braise with root vegetables. and serve with a sauce made from the pan juices.
I'd write up and test a recipe but I'm tied up for the next week or so.
