*  Exported from  MasterCook  *
 
                     Veal and White Asparagus Fricassee
 
 Recipe By     : American Recipe Collection, The Master Chefs
 Institute/Bobb1744@aol.com
 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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