Veal & White Asparagus Fricassee
Yield
4 servingsPrep
10 minCook
80 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
veal
cut in 3/4 inch cubes |
|
| 1 | quart |
water
|
*
|
| 1 | medium |
onions
sliced |
|
| 2 | each |
bay leaves
|
*
|
| 2 | whole |
cloves
|
*
|
| 1 | pinch |
thyme
|
*
|
| 1 | x |
black peppercorns
crushed |
*
|
| 4 | ounces |
butter
|
|
| 4 | ounces |
all-purpose flour
|
|
| 1 | x |
salt and white pepper
to taste |
* |
| 1 | dash |
lemon juice
|
*
|
| 6 | ounces |
mushrooms
fresh, sliced, sauteed |
|
| 1 | ounce |
butter
|
|
| 12 | ounces |
asparagus, white
canned |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
veal
cut in 3/4 inch cubes |
|
| 0.9 | l |
water
|
*
|
| 1 | medium |
onions
sliced |
|
| 2 | each |
bay leaves
|
*
|
| 2 | whole |
cloves
|
*
|
| 1 | pinch |
thyme
|
*
|
| 1 | x |
black peppercorns
crushed |
*
|
| 115.6 | ml/g |
butter
|
|
| 115.6 | ml/g |
all-purpose flour
|
|
| 1 | x |
salt and white pepper
to taste |
* |
| 1 | dash |
lemon juice
|
*
|
| 173.4 | ml/g |
mushrooms
fresh, sliced, sauteed |
|
| 28.9 | ml/g |
butter
|
|
| 346.8 | ml/g |
asparagus, white
canned |
* |
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.
