Veal fricassee

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Ingredients: 
  • 80g butter
  • 1.5kg diced veal
  • 2 large brown onions (400g), sliced thickly
  • ½ cup (75g), plain flour
  • ¼ cup (60ml) dry white wine
  • 3 cups (750ml) chicken stock
  • 1 teaspoon cracked black pepper
  • 1 tablespoon coarsely chopped fresh parsley
  • 2 teaspoons coarsely chopped fresh thyme
  • 3 egg yolks
  • ½ cup (125ml) cream
  • ¼ teaspoon ground nutmeg
  • 2 teaspoons lemon juice
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Preparation: 

Preparation time 10 minutes, cooking time 1 hour

 

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 juice, stir until hot.

 

Serves 6, per serving 31.1g fat, 2480kj