Veal Fricasse With Capers & Dill: Date Added: 21 Nov 2009
Listed in: Veal

4 lb veal
1 salt
1 water to cover
2 cup white wine
1 peeled onion, cut in half
3 bay leaves
5 cloves
1 butter and flour for white
1 roux
3 teaspoon capers
1 teaspoon dill, chopped
1 white pepper
1 nutmeg (pinch)
1 cup heavy cream
2 egg yolks

1. Cut veal in 1 inch strips, (not too lean - not too fat.)

2. Evenly cover with water and bring to slow boil. Rinse clean.

3. Cover veal with water, season with salt, white wine, onion, bay leaves, cloves, simmer until cooked.

4. Make a white roux and use strained stock for sauce. Cook until flour taste is gone.

5. Add capers, dill, pepper and nutmeg. Adjust seasoning to taste.

6. Add cooked veal to sauce and simmer 10 more minutes.

7. Before serving, mix cream and egg yolks and pour very slowly into Fricasse.

Serve with rice or noodles.

Serves 6.

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