*  Exported from  MasterCook  *
 
                      VEAL FRICASSE WITH CAPERS & DILL
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       lb           Veal
                         Salt
                         Water to cover
    2       c            White wine
    1                    Peeled onion, cut in half
    3                    Bay leaves
    5                    Cloves
                         Butter and Flour for white
                         Roux
    3       ts           Capers
    1       t            Dill, chopped
                         White pepper
                         Nutmeg (pinch)
    1       c            Heavy cream
    2                    Egg Yolks
 
   Contributed to the echo by: Bill Birner Originally from: Gunter Preuss
   Here’s a recipe from another New Orleans Chaine de Rotisseur award winner,
   Gunter Preuss. This is by Gunter Preuss of Versailles Restaurant in New
   Orleans, a favored and elegant 5 star place. Some amounts he omitted which
   need to be guessed at, to taste. VEAL FRICASSE w. CAPERS & DILL
   
   1. Cut veal in 1 inch strips, (not too lean - not too fat.)
   
   2. Evenly cover with water and bring to slow boil. Rinse clean.
   
   3. Cover veal with water, season with salt, white wine, onion, bay leaves,
   cloves, simmer until cooked.
   
   4. Make a white roux and use strained stock for sauce. Cook until flour
   taste is gone.
   
   5. Add capers, dill, pepper and nutmeg. Adjust seasoning to taste.
   
   6. Add cooked veal to sauce and simmer 10 more minutes.
   
   7. Before serving, mix cream and egg yolks and pour very slowly into
   Fricasse.
   
   Serve with rice or noodles.
   
   Serves 6.
  
 
 
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