Veal & White Asparagus Fricassee

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.