Veal & White Asparagus Fricassee
Submitted by tee42
Classic veal fricassee with tender poached cubes in a buttery roux sauce, sautéed mushrooms, and white asparagus. A refined European comfort dish served over rice that’s worth the slow simmer.
YIELD
4 servingsPREP
10 minCOOK
80 minREADY
90 minFricassee is one of those old-world techniques that never gets the credit it deserves. It’s gentle, elegant cooking at its finest.
Cubes of veal poach slowly in aromatic broth built with bay leaves, cloves, thyme, and crushed peppercorns tied in a bouquet garni. After an hour of patient simmering, the stock becomes the foundation for a silky butter-and-flour roux sauce brightened with lemon juice.
Sautéed mushrooms and tender white asparagus get folded in at the end, adding earthy depth and a delicate, slightly sweet bite.
Spoon it over steamed rice and let the sauce pool around the edges. This is the kind of cooking that rewards patience.
Chef Tips
- Skim the stock regularly while the veal poaches. Clear stock means a clean, refined sauce.
- Tie your bouquet garni in cheesecloth so you can pull it out easily. Fishing for loose bay leaves in hot liquid is no fun.
- White asparagus from a can works well here and is traditional in European fricassees. Drain it but save some liquid to add body to the sauce.
- A squeeze of lemon at the end lifts the richness and keeps the whole dish from feeling heavy.
Ingredients
Directions
Cover the veal with boiling water and poach gently.
Add the onion and the seasonings tied up in a cheesecloth to make a bouquet garni.
Skim the stock while the veal is poaching to keep the liquid clear.
When the cubes are tender, after about 1 hour, remove the bouquet garni and the veal.
Make a roux with the butter and flour and add to the veal stock.
Bring to a light boil and seaon with salt, white pepper and lemon juice.
Add the veal, sautted mushrooms and white asparagus together with a small amount of liquid from the asparagus can.
Heat well and serve on rice.
Comments
