Veal fricassee
Instructions
Tied together the onion, parsley, thyme and Bay leaves with a white edge, forming a pile.
Melt the butter in a saucepan, add the meat in flour and allow it to pass to Brown for a few minutes over low heat and stirring constantly.
Add salt, pepatela, add a tbsp of broth, stir, add the bouquet garni of herbs and simmer at low heat for an hour and a half.
While cooking add, little by little more boiling stock.
Make sure the punzecchiandola cooking the meat with a fork.
In a bowl beat the egg yolks and add to the cream.
When the meat is cooked you thicken sauce cooking well; then add beaten eggs, stir an instant sweet focus and pour the veal stew on a serving dish.
Ingredients and dosing for 4 persons
- 800 g of veal breast
- 50 g of butter
- 3 egg yolks
- 1/2 cipollina
- 1 sprig of parsley
- 1 pinch of thyme (optional)
- 2 leaves of laurel
- Little of flour
- 75 cl of broth
- 10 cl of cream
- Salt
- Pepper