Veal Fricassee with Mushrooms

Fricassee de veau aux champignons de Paris Preparation Prepare onions (ready to cook, e.g. peel, remove woody parts and dirt) and chop finely. Prepare mushrooms (ready to cook, e.g. peel, remove woody parts and dirt) and cut into halves or quarters according to size.

Prepare meat season and dust with a little flour. Heat butter in rondeau, add onions and meat and saute until a syrupy juice has formed. Dust with remaining flour, extinguish with white wine, fill with veal stock and let bubble up. Skim and add spice sachet. Cover and cook on the stove at low temperature until tender.

Lift out meat with a perforated ladle, remove spice bag.

Whisk steamed stock with onions and strain through a fine sieve. Bring to a boil and perhaps thicken slightly with cornstarch. Add cream and juice of one lemon and season.

Meat in the sauce form.

Steam mushrooms with juice of one lemon in butter until soft and add to meat.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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