Veal Fricassee with Tarragon

Pasta dishes are just always delicious!

Cut the veal shoulder into cubes, boil the water with a little bit of salt and the onion spiked with the cloves. Add the veal and cook on low heat until soft, skim.

Take the indicated mass of the veal stock, add the flour butter (made of flour and butter) with a whisk, let it boil.

Add the whipped cream and season with salt, pepper and a pinch of nutmeg. Transfer the veal cubes from the stock to a suitable bowl, pour the sauce over them, fold in the tarragon and season again with a little juice from a lemon.

Serve with long grain rice, noodles and lettuce.

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