*  Exported from  MasterCook  *

                   Veal and White Asparagus Fricassee

Recipe By     : American Recipe Collection, The Master Chefs
Institute/[email protected]
Serving Size  : 6    Preparation Time :0:00
Categories    : Asparagus                        Main Dishes
               Mushrooms                        Veal

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2  pounds        veal -- in 3/4" cubes
  1      quart         water
  1      medium        onion -- sliced
  2                    bay leaves
  2      whole         cloves
  1      pinch         thyme
         few           crushed peppercorns
  4      ounces        butter
  4      ounces        flour
                       salt and WHITE pepper -- to taste
  1      dah           lemon juice
  6      ounces        fresh mushrooms -- sliced/sauteed IN
  1      ounce         butter
 12      ounces can    white asparagus

Cover the veal with boiling water and poach gently. Add the onion and the
seasonings tied up in a cheesecloth to make a bouquet garni. Skim the stock
while the veal is poaching to keep the liquid clear. When the cubes are
tender, after about 1 hour, remove the bouquet garni and the veal. Make a
roux with the butter and flour and add to the veal stock. Bring to a light
boil and seaon with salt, white pepper and lemon juice. Add the veal, sautted
mushrooms and white asparagus together with a small amount of liquid from the
asparagus can. Heat well and serve on rice.


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NOTES : Recipe from George Pandl's Restaurant in Milwaukee, Wisconsin, Chef:
Emil Schneider.

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