Veal Fricassee

Ingredients

• 800 gVeal
• 61 gButter
• 150 gOnion
• 6 gSalt
• 1 gPepper
• 30 gFlour
• 600 mlWater
• 1 pcsBouquet garni
• 3 pcsEgg yolk
• 45 mlCream
• 1 gNutmeg
• 15 mlLemon juice
• 200 gCarrot
• 150 gMushroom
• 150 gPearl onion

Instructions

1. 1

   Preparation

   • Cut the veal into bite-sized pieces and pat dry.
   • Peel and slice the onion. Peel carrots and slice; peel pearl onions. Clean mushrooms.
   • Prepare a bouquet garni (parsley, bay leaf, thyme).
2. 2

   Browning and simmering

   • Melt 3 tbsp butter in a wide pot over medium heat.
   • Brown the veal in batches, add the onion, season with salt and pepper.
   • Cover and simmer gently 12–15 minutes on low heat.
   • Sprinkle flour over the meat, stir, then add hot water to just cover the meat (about 600 ml).
   • Bring to a boil, add the bouquet garni, reduce heat and simmer slowly, covered, about 1.5 hours until tender.
3. 3

   Garnish (optional)

   • Cook carrots in lightly salted water until tender, sauté pearl onions and mushrooms in a little butter.
   • Keep garnishes warm and add to the veal before serving.
4. 4

   Thicken sauce and serve

   • Remove the bouquet garni from the cooking liquid.
   • Whisk 3 egg yolks with 3 tbsp cream (temper with a little hot sauce first).
   • Gradually stir the tempered egg-cream into the hot sauce over low heat (do not boil).
   • Finish with a few pieces of cold butter, grated nutmeg and a splash of lemon juice. Adjust seasoning.
   • Strain the sauce through a fine sieve over the meat and serve with the garnishes.