Veal Fricasse with Capers and Dill

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45 minutes Prep: 15 minutes Cook: 30 minutes

638 calories per serving view nutrition facts

Ingredients

4	pounds	veal
1	x	salt
1	x	water	to cover
2	cups	white wine
1	each	onion	peeled, cut in half
3	each	bay leaves
5	each	cloves
1	x	butter	and flour for white roux
1	x	roux
3	teaspoons	capers
1	teaspoon	dill weed	chopped
1	x	white pepper
1	pinch	nutmeg
1	cup	heavy whipping cream
2	each	egg yolks

Directions

Cut veal in 1 inch strips, (not too lean - not too fat.)

Evenly cover with water and bring to slow boil.

Rinse clean.

Cover veal with water, season with salt, white wine, onion, bay leaves, cloves, simmer until cooked.

Make a white roux and use strained stock for sauce.

Cook until flour taste is gone.

Add capers, dill, pepper and nutmeg.

Adjust seasoning to taste.

Add cooked veal to sauce and simmer 10 more minutes.

Before serving, mix cream and egg yolks and pour very slowly into Fricasse.

Serve with rice or noodles.

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Cream Of Carrot Soup

This recipe works well, be careful when cooking to avoid scorching (there is a lot of sugar in onions and carrots).If you use bullion cubes be careful of the salt, Sunny D makes an interesting change from real Orange juice. This is a good substitute for Potatoe Soup, good during Christmas goes well with turkey, goose The flavour will be subtle,garnish with carrot curls from a vegetable peeler.