Veal-and-crayfish stew
Yield: 8 Servings
Ingredients:
- 2 1/2 lb Boneless veal stew meat
- 6 c Low-sodium chicken broth -OR all or part Water
- 1 sm Onion; roughly diced
- 2 Celery stalks; sliced
- 1 md Carrot; roughly diced
- 1/2 ts Salt; or as desired
- 1/2 ts Whole white peppercorns
- 1/4 ts Ground nutmeg
- 1/2 Lemon
- 5 tb Unsalted butter
- 5 tb All-purpose flour
- 1/2 c Dry sherry
- 1 c Whipping cream
- 24 sm Mushroom caps
- 24 Cooked crayfish tails - shelled -=OR=-
- 12 oz -Cooked lobster meat
Instructions:
COMBINE THE VEAL and 4 cups broth in a 5-quart heavy pot over high heat on top of the stove. Cover and bring to a boil. Remove any scum that comes to the top of the pot then add the remaining broth the onion celery carrot salt pepper nutmeg and lemon. Reduce heat to low and let simmer for 1 1/4 hours or until meat is just tender. Meanwhile melt the butter in a pot over low heat and whisk in the flour. Cook stirring 2 minutes and remove from heat. Set aside until the meat is cooked. When the meat is done remove it from the liquid with a slotted spoon. Pick off and discard any vegetables that cling to the veal. Place the butter-flour mixture over medium-low heat on the stove. Strain the cooking liquid into it whisking and add the sherry and cream. Discard vegetables in the strainer. Cook stirring until mixture thickens about 3 to 5 minutes. Replace the meat in the pot and add the mushrooms and crayfish. Pour in the sauce place the pot uncovered over medium heat and cook 10 minutes. To serve pour into a serving dish.
