Cut veal in 2 inch squares	Boil veal in salted water

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Fricassee of Veal

Source: Symphony of Cooking, 1954

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Ingredients

• 2 lb shoulder or breast of veal

• 1 carrot

• 1 onion

• Celery, few pieces

• 2 bay leaves

• 6 peppercorns

• 6 cloves

• 6 oz butter

• 1/2 cup flour

• 2 pt veal stock

• 2 egg yolks

• 1/2 cup cream

• Pinch grated nutmeg

• Dash of Sauterne

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Preparation

Cut veal in 2 inch squares. Boil in salted water until done with carrot, onion, celery, bay leaves, peppercorns and cloves. Remove meat and vegetables and use stock for fricassee sauce.

Melt butter, add flour and mix well. Add veal stock and boil 10 minutes. Bind with beaten yolks and cream. Strain over meat pieces, adding nutmeg and Sauterne. Serve with dumpling, noodles or rice.