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Veal & White Asparagus Fricassee

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

80 min

Ready

90 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 ½ pounds veal
cut in 3/4 inch cubes
1 quart water
* Camera
1 medium onions
sliced
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2 each bay leaves
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2 whole cloves
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1 pinch thyme
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1 x black peppercorns
crushed
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4 ounces butter
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4 ounces all-purpose flour
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1 x salt and white pepper
to taste
*
1 dash lemon juice
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6 ounces mushrooms
fresh, sliced, sauteed
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1 ounce butter
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12 ounces asparagus, white
canned
*

Ingredients

Amount Measure Ingredient Features
680.4 g veal
cut in 3/4 inch cubes
0.9 l water
* Camera
1 medium onions
sliced
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2 each bay leaves
* Camera
2 whole cloves
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1 pinch thyme
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1 x black peppercorns
crushed
* Camera
115.6 ml/g butter
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115.6 ml/g all-purpose flour
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1 x salt and white pepper
to taste
*
1 dash lemon juice
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173.4 ml/g mushrooms
fresh, sliced, sauteed
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28.9 ml/g butter
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 254g (9.0 oz)
Amount per Serving
Calories 59567% from fat
 % Daily Value *
Total Fat 44g 68%
Saturated Fat 25g 123%
Trans Fat 0g
Cholesterol 210mg 70%
Sodium 348mg 15%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 4%
Sugars g
Protein 69g
Vitamin A 18% Vitamin C 4%
Calcium 4% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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