Veal-And-Crayfish Stew
Yield
8 servingsPrep
15 minCook
1Ready
1Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
veal
boneless, stew meat |
|
| 6 | cups |
chicken broth, low salt
or all or part water |
|
| 1 | small |
onions
roughly diced |
|
| 2 | each |
celery stalks
sliced |
|
| 1 | medium |
carrots
roughly diced |
|
| ½ | teaspoon |
salt
or as desired |
|
| ½ | teaspoon |
white peppercorns
whole |
*
|
| ¼ | teaspoon |
nutmeg
ground |
|
| ½ | each |
lemon
|
|
| 5 | tablespoons |
butter, unsalted
|
|
| 5 | tablespoons |
all-purpose flour
|
|
| ½ | cup |
sherry
dry |
*
|
| 1 | cup |
heavy whipping cream
|
|
| 24 | small |
mushrooms
caps |
|
| 24 | each |
crayfish
tails, cooked, shelled, or 12 oz cooked lobster meat |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
veal
boneless, stew meat |
|
| 1.4 | l |
chicken broth, low salt
or all or part water |
|
| 1 | small |
onions
roughly diced |
|
| 2 | each |
celery stalks
sliced |
|
| 1 | medium |
carrots
roughly diced |
|
| 2.5 | ml |
salt
or as desired |
|
| 2.5 | ml |
white peppercorns
whole |
*
|
| 1.3 | ml |
nutmeg
ground |
|
| 0.5 | each |
lemon
|
|
| 75 | ml |
butter, unsalted
|
|
| 75 | ml |
all-purpose flour
|
|
| 118 | ml |
sherry
dry |
*
|
| 237 | ml |
heavy whipping cream
|
|
| 24 | small |
mushrooms
caps |
|
| 24 | each |
crayfish
tails, cooked, shelled, or 12 oz cooked lobster meat |
* |
Directions
COMBINE THE VEAL and 4 cups broth in a 5-quart heavy pot over high heat on top of the stove.
Cover and bring to a boil. Remove any scum that comes to the top of the pot, then add the remaining broth, the onion, celery, carrot, salt, pepper, nutmeg and lemon.
Reduce heat to low and let simmer for 1¼ hours, or until meat is just tender.
Meanwhile, melt the butter in a pot, over low heat, and whisk in the flour.
Cook, stirring, 2 minutes and remove from heat.
Set aside until the meat is cooked.
When the meat is done, remove it from the liquid with a slotted spoon.
Pick off and discard any vegetables that cling to the veal.
Place the butter-flour mixture over medium-low heat on the stove.
Strain the cooking liquid into it, whisking, and add the sherry and cream.
Discard vegetables in the strainer.
Cook, stirring, until mixture thickens, about 3 to 5 minutes.
Replace the meat in the pot and add the mushrooms and crayfish.
Pour in the sauce, place the pot, uncovered, over medium heat and cook 10 minutes.
To serve, pour into a serving dish.
