Veal Fricasse with Capers & Dill
Veal Fricasse with Capers and Dill recipe
Yield
16 servingsPrep
15 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
veal
|
|
|
salt
|
*
|
||
|
water
to cover |
*
|
||
| 2 | cups |
white wine
|
*
|
| 1 | medium |
onions
peeled, cut in half |
|
| 3 |
bay leaves
|
*
|
|
| 5 |
cloves
|
*
|
|
|
butter
for roux |
*
|
||
|
all-purpose flour
for roux |
*
|
||
| 3 | teaspoons |
capers
|
*
|
| 1 | teaspoon |
dill weed
chopped |
|
|
white pepper
|
*
|
||
| 1 | pinch |
nutmeg
|
*
|
| 1 | cup |
heavy whipping cream
|
|
| 2 | large |
egg yolks
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
veal
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
water
to cover |
*
|
| 473 | ml |
white wine
|
*
|
| 1 | each |
onions
peeled, cut in half |
|
| 3 | each |
bay leaves
|
*
|
| 5 | each |
cloves
|
*
|
| 1 | x |
butter
for roux |
*
|
| 1 | x |
all-purpose flour
for roux |
*
|
| 15 | ml |
capers
|
*
|
| 5 | ml |
dill weed
chopped |
|
| 1 | x |
white pepper
|
*
|
| 1 | pinch |
nutmeg
|
*
|
| 237 | ml |
heavy whipping cream
|
|
| 2 | each |
egg yolks
|
|
Directions
Cut veal in 1 inch strips, (not too lean - not too fat.)
Evenly cover with water and bring to slow boil.
Rinse clean.
Cover veal with water, season with salt, white wine, onion, bay leaves, cloves, simmer until cooked.
Make a white roux and use strained stock for sauce.
Cook until flour taste is gone.
Add capers, dill, pepper and nutmeg.
Adjust seasoning to taste.
Add cooked veal to sauce and simmer 10 more minutes.
Before serving, mix cream and egg yolks and pour very slowly into Fricasse.
Serve with rice or noodles.
