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Veal and White Asparagus Fricassee Recipe

Veal and White Asparagus Fricassee recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Veal and White Asparagus Fricassee recipe  PDF



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 rou 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.

Veal and White Asparagus Fricassee recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
689 people have voted
Last Reviewed on 2019-02-17



Sunday, Feb 17 2019 Download & Print Veal and White Asparagus Fricassee recipe  PDF   Asparagus recipes RSS   New

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