Veal and White Asparagus Fricassee
1 1/2 pounds veal -- in 3/4" cubes 1 quart water 1 medium onion -- sliced 2 bay leaves 2 whole cloves 1 pinch thyme few crushed peppercorns 4 ounces butter 4 ounces flour salt and ...
Ingredients
- 11/2 pounds veal -- in 3/4" cubes
- 1quart water
- 1medium onion -- sliced
- 2bay leaves
- 2whole cloves
- 1pinchthyme
- 4ounceflour
- 6ouncefresh mushrooms -- sliced/sauteed in
Directions
- 1
1 1/2 pounds veal -- in 3/4" cubes 1 quart water 1 medium onion -- sliced 2 bay leaves 2 whole cloves 1 pinch thyme few crushed peppercorns
- 2
Add the onion and the seasonings tied up in a cheesecloth to make a bouquet garni
- 3
Skim the stock while the veal is poaching to keep the liquid clear
- 4
When the cubes are tender, after about 1 hour, remove the bouquet garni and the veal
- 5
Make a roux with the butter and flour and add to the veal stock
- 6
Bring to a light boil and seaon with salt, white pepper and lemon juice
- 7
Add the veal, sautted mushrooms and white asparagus together with a small amount of liquid from the asparagus can
- 8
Heat well and serve on rice.