Fricassee of Veal with Crayfish

Name: Fricassee of Veal with Crayfish
Cuisine: United States
Ingredients: 4 whole crayfish, cooked in salted water 10 minutes and cooled; 4 whole crayfish, cooked in salted water 10 minutes and cooled; ½ cup heavy cream; 3 egg yolks; 4 sprigs fresh tarragon; ¼ cup crayfish essence; 8 small turnips, peeled; 24 tiny French green beans, parboiled 2 minutes; 16 baby artichokes, trimmed, parboiled 10 minutes; 16 small carrots, peeled; 24 pearl onions, peeled; 2 tablespoons fresh lemon juice; ¼ cup flour; ¼ pound butter; 24 button mushrooms, stemmed, stems reserved; 1 bouquet garni; salt and freshly ground pepper; salt and freshly ground pepper; 6 cups white veal stock or chicken-veal stock; 3 pounds white veal breast or shoulder, cut into 2-inch pieces; 1 cup coarse mirepoix; 6 cups white veal stock or chicken-veal stock; 3 pounds white veal breast or shoulder, cut into 2-inch pieces

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

Ingredients

3 pounds white veal breast or shoulder, cut into 2-inch pieces
6 cups white veal stock or

Americas
United States
Main course

Method

Put the veal in a heavy saucepan or casserole just large enough to hold the pieces side by side. Add the stock. If the liquid does not cover the meat, add water until the meat is covered by 2 inches of liquid. Bring to a simmer and skim the surface of the liquid. Add the mirepoix, bouquet garni, and mu