Veal Fricassee
Print This Recipe
INGREDIENTS 1 pound of veal
1 clove
1 bay leaf
1/2 glass white wine
3 tablespoons whipping cream
Carrots, leek, and parsley
A few peppercorns
2 tablespoons flour
1-1/2 ounces butter
Pepper, lemon juice, sugar
1 egg yolkCube veal and boil along with the spices for about 35 minutes in salted water. Add chopped carrots, leek, and parsley and boil for another 30 minutes. Remove bay leaf.
Make a roux from the butter and the flour and add some of the veal broth and the white wine. Once the sauce has been boiled thoroughly, add meat and heat. Stir in whipping cream and egg yolk.
Alternatively, pieces of asparagus or mushrooms may be added to the fricassee. Serve with boiled rice.