Fricasse of Veal with Fiddleheads
Yield
servingsPrep
20 minCook
50 minReady
70 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or vegetable oil, or a, combination |
|
| 1 ½ | pounds |
veal
cubes |
|
| 2 | each |
onions
chopped |
|
| ½ | cup |
white wine
dry |
*
|
| 1 | tablespoon |
chervil
fresh, chopped, or 1/4 teaspoon dried |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
fresh, ground |
*
|
| ⅓ | cup |
chicken broth
or veal |
|
| ⅓ | cup |
heavy whipping cream
|
|
| 3 | cups |
fiddleheads
fresh, or 10 oz frozen fiddleheads, thawed |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or vegetable oil, or a, combination |
|
| 680.4 | g |
veal
cubes |
|
| 2 | each |
onions
chopped |
|
| 118 | ml |
white wine
dry |
*
|
| 15 | ml |
chervil
fresh, chopped, or 1/4 teaspoon dried |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
fresh, ground |
*
|
| 79 | ml |
chicken broth
or veal |
|
| 79 | ml |
heavy whipping cream
|
|
| 7.1E+2 | ml |
fiddleheads
fresh, or 10 oz frozen fiddleheads, thawed |
* |
Directions
Heat the butter or oil in a heavy casserole and sauté the veal pieces lightly for a few minutes.
Add the onions and continue to sauté, stirring, until they are translucent.
Pour in the wine and when it comes to a boil, add the chervil, a little salt and pepper, and ¼ cup of broth.
Simmer, covered, very gently for about 50 minutes, or until the veal is tender.
Check, and if more liquid is needed during the cooking, add a little more broth.
When done, stir in the cream. Meanwhile, cook the fiddleheads in 1 quart of boiling salted water for 5 minutes, or until almost tender.
Drain, mix gently into the veal, and simmer about 3 to 4 minutes more.
Taste and correct the seasoning, if necessary.
