Veal fricassee

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash the meat and put it in a large pot. Clean and wash the soup vegetables. Peel carrots and celery. Cut everything into large pieces. Put the soup greens, bay leaf, juniper, cloves and peppercorns in the pot. Add 2 litres of cold water so that the meat is covered. Bring everything to the boil, add salt and simmer covered over a low heat for about 1 1/2 hours

2. 2

   Wash and peel the asparagus and cut off the woody ends. Peel and wash the carrots and chop them finely. Cut asparagus diagonally into slices or pieces. Prepare rice in boiling salted water according to package instructions

3. 3

   Lift meat out of the stock, pour stock through a sieve. Measure out 1/2 litre of stock. Bring to the boil in a saucepan, add carrots, asparagus and peas and simmer for about 5 minutes. Put the vegetables on a sieve, catch the broth. Add white wine and milk and fill up to 1 litre with remaining stock. Use remaining stock for other purposes. Heat the fat in a pot, dust with flour and sauté briefly. Add the liquid quickly while stirring, bring to the boil and simmer for about 5 minutes

4. 4

   Cut the meat into bite-sized pieces. Season the sauce with lemon juice, Worcester sauce, salt and sugar. Add the vegetables and meat to the sauce and heat briefly. Squeeze rice into small moulds in portions and turn out onto 4 plates. Serve with fricassee, garnish with chervil

5. 5

   With 6 people:

Nutrition Facts

KCAL
440 kcal

CARBS
41 g

FATS
10 g

PROTEINS
43 g