German cuisine · Meat & Kebab

Veal Fricassee

Pale ragout of poached veal with asparagus, peas and mushrooms in a light sauce enriched with egg yolk.

Ingredients · for 4 servings

• 700 g veal (shoulder)
• 1 onion
• 1 carrot
• 500 g white asparagus
• 150 g peas
• 200 g mushrooms
• 40 g butter
• 40 g flour
• 150 ml cream
• 1 egg yolk
• 1 lemon
• Salt, pepper

Instructions

1. Cut the veal into 3 cm cubes, place in a pot with the halved onion and the roughly cut carrot in 1.2 l lightly salted water and simmer gently covered for 50 min. until tender.
2. Peel the asparagus, cut into 4 cm pieces and add to the broth for the last quarter hour, then lift out the meat and asparagus and strain the broth through a sieve.
3. Quarter the mushrooms and sauté in a dry pan for 4 min. until the liquid has evaporated.
4. Melt butter in a pot, stir in the flour and cook for 2 min. until lightly toasted, then gradually whisk in 600 ml of the hot veal broth and let the sauce simmer gently for 10 min.
5. Add the meat, asparagus, mushrooms and peas and let everything gently heat through for 5 min.
6. Whisk the egg yolk with the cream, remove the pot from the heat, stir in the liaison, season with salt, pepper and the juice of half a lemon, and serve with rice.