Veal Fricassee

Instructions

1. In a large pot, heat butter and olive oil over medium heat. Add veal cubes and brown on all sides. Remove veal and set aside.
2. In the same pot, add onion, carrot, celery, and garlic. Sauté until vegetables are softened.
3. Sprinkle flour over the vegetables and stir well to coat. Cook for 2 minutes.
4. Gradually add chicken stock and white wine, stirring constantly to avoid lumps.
5. Return veal to the pot. Add bay leaf, thyme, salt, and pepper. Bring to a simmer, cover, and cook for 1 hour or until veal is tender.
6. In a separate pan, sauté mushrooms in a little butter until golden. Add to the veal mixture.
7. In a bowl, mix heavy cream with egg yolk and lemon juice. Stir into the veal mixture and heat gently without boiling.
8. Remove thyme and bay leaf. Adjust seasoning with salt and pepper. Garnish with chopped parsley before serving.

Prep

• Thaw veal in the refrigerator overnight if frozen.