Veal and White Asparagus Fricassee

* Exported from MasterCook *

Veal and White Asparagus Fricassee

Recipe By : American Recipe Collection, The Master Chefs
Institute/Bobb1744@aol.com
Serving Size : 6 Preparation Time :0:00
Categories : Asparagus Main Dishes
Mushrooms Veal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds veal -- in 3/4" cubes
1 quart water
1 medium onion -- sliced
2 bay leaves
2 whole cloves
1 pinch thyme
few crushed peppercorns
4 ounces butter
4 ounces flour
salt and WHITE pepper -- to taste
1 dah lemon juice
6 ounces fresh mushrooms -- sliced/sauteed IN
1 ounce butter
12 ounces can white asparagus

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.


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NOTES : Recipe from George Pandl's Restaurant in Milwaukee, Wisconsin, Chef:
Emil Schneider.