Veal Fricassee

Fricassee is a white stew or braise, often seen with chicken but it can be made with any white meat. It is really delicious and a great way to use tough meats.

I bought some cheap veal breast, cutting the meat into chunks and using the bones to make stock. I used the stock in the sauce and to make a tasty rice pilaf.

The bouquet garni used here is comprised of carrot, leek, thyme and bayleaf. Just use several slices of carrot, 1 sprig of thyme, some green of a leek or onion skin and 1 bayleaf.

Fatty Veal Meat 1½ lb
Salt & White Pepper TT
Whole Butter 1½ oz
Onions, small dice 1½ oz
Garlic, chopped ½ t
Flour 2 T
White Wine 2 T
White Stock 2½ C
Bouquet Garni
Heavy Cream, scalded ½ C

1. Liberally season veal in salt and pepper.
2. Cook meat in butter without browning for 2 min, stirring.
3. Add onions and garlic, cook for another 2 min, without browning.
4. Add the flour and stir well to make a blond roux, cook for another 3-4 min.
5. Add wine and stock, mixing well.
6. Add bouquet garni.
7. Bring to a boil.
8. Taste and adjust seasonings.
9. Reduce heat to a bare simmer cover partially.
   
10. Cook about 30 min until tender.
11. Remove and reserve veal.
12. Strain liquid, discarding onions and any lumps.
    
13. Return sauce to pan.
    
14. Add scalded cream, mix until fully combined.
15. Taste and adjust seasonings.
16. Return veal to pan and serve.