Name: Veal fricassee
Cook time: 70 min
Total time: 70 min
Yield: 6
Ingredients: 80 gram butter; 1.5 kilogram diced veal; 2 large_piece (400g) brown onions, sliced thickly; 1/2 cup (75g) plain flour; 1/4 cup (60ml) dry white wine; 3 cup (750ml) chicken stock; 1 teaspoon cracked black pepper; 1 tablespoon fresh parsley, coarsely chopped; 2 teaspoon fresh thyme, coarsely chopped; 3 egg yolks; 1/2 cup (125ml) cream; 1/4 teaspoon ground nutmeg; 2 teaspoon lemon juice

Ingredients

80 gram butter

1.5 kilogram diced veal

2 large_piece (400g) brown onions, sliced thickly

1/2 cup (75g) plain flour

1/4 cup (60ml) dry white wine

3 cup (750ml) chicken stock

1 teaspoon cracked black pepper

1 tablespoon fresh parsley, coarsely chopped

2 teaspoon fresh thyme, coarsely chopped

3 egg yolks

1/2 cup (125ml) cream

1/4 teaspoon ground nutmeg

2 teaspoon lemon juice

Method

1.Heat butter in large saucepan; cook veal and onion, covered, until onion is soft. Stir in flour; cook, stirring, 3 minutes.

2.Stir in wine, stock, pepper and herbs; simmer, covered, about 45 minutes or until veal is tender. Just before serving, stir in combined egg yolks, cream, nutmeg and lemon juice; stir until hot.

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