• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Veal Fricasse with Capers and Dill

  • 6servings
  • 45minutes
  • 638calories

Add to MenuAdd to Calendar

Source: recipeland.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B12, C, D, P
MineralsNatrium, Silicon, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 pounds veal

  2. 1 x salt

  3. 1 x water to cover

  4. 2 cups white wine

  5. 1 each onion peeled, cut in half

  6. 3 each bay leaves

  7. 5 each cloves

  8. 1 x butter and flour for white roux

  9. 1 x roux

  10. 3 teaspoons capers

  11. 1 teaspoon dill weed chopped

  12. 1 x white pepper

  13. 1 pinch nutmeg

  14. 1 cup heavy whipping cream

  15. 2 each egg yolks*

Instructions Jump to Ingredients ↑

  1. Cut veal in 1 inch strips, (not too lean - not too fat.)

  2. Evenly cover with water and bring to slow boil.

  3. Rinse clean.

  4. Cover veal with water, season with salt, white wine, onion, bay leaves, cloves, simmer until cooked.

  5. Make a white roux and use strained stock for sauce.

  6. Cook until flour taste is gone.

  7. Add capers, dill, pepper and nutmeg.

  8. Adjust seasoning to taste.

  9. Add cooked veal to sauce and simmer 10 more minutes.

  10. Before serving, mix cream and egg yolks and pour very slowly into Fricasse.

  11. Serve with rice or noodles.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback