Veal Fricassee with Black Salsify

Ingredients

• 600 gVeal
• 600 gBlack salsify
• 30 gButter
• 20 gFlour
• 1000 mlWater
• 5 gSalt
• 1 gNutmeg
• 60 gLemon
• 36 gEgg yolk

Instructions

1. 1

   Preparation

   • Peel the black salsify (wear gloves to avoid discoloration) and cut into diagonal pieces about 4–5 cm long; keep in water with a little lemon juice to prevent browning.
   • Slice the lemon into thin rounds.
   • Separate and set aside the egg yolks (2 pieces).
2. 2

   Brown the meat

   • Cut the veal into bite-sized pieces and pat dry.
   • Melt butter in a large pot over medium heat, add the flour and sweat briefly.
   • Add the veal and brown lightly on all sides.
3. 3

   Simmer

   • Pour in enough boiling water to fully cover the meat (about 1,000 ml).
   • Bring to a boil, skim off any foam and add salt (about 5 g total).
   • Add the prepared salsify and a pinch of freshly grated nutmeg.
   • Cover and simmer gently until meat and salsify are tender (about 25–35 minutes).
4. 4

   Finish the sauce

   • Shortly before the end of cooking, add some lemon slices to the sauce and let the flavor infuse.
   • Remove from the heat. Temper the egg yolks with a little hot cooking liquid, then stir back into the pot to thicken the sauce—do not boil after adding the yolks.
   • Adjust seasoning with salt and a little nutmeg and serve hot.