Veal fricasse with capers & dill
Yield: 6 Servings
Ingredients:
- 4 lb Veal Salt Water to cover
- 2 c White wine
- 1 Peeled onion cut in half
- 3 Bay leaves
- 5 Cloves Butter and Flour for white Roux
- 3 ts Capers
- 1 ts Dill chopped White pepper Nutmeg (pinch)
- 1 c Heavy cream
- 2 Egg Yolks
Instructions:
Contributed to the echo by: Bill Birner Originally from: Gunter Preuss Here's a recipe from another New Orleans Chaine de Rotisseur award winner Gunter Preuss. This is by Gunter Preuss of Versailles Restaurant in New Orleans a favored and elegant 5 star place. Some amounts he omitted which need to be guessed at to taste. VEAL FRICASSE w. CAPERS & DILL 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.
