Veal Fricassee

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 3 pounds rump or shoulder of veal
  • lemon juice
  • butter
  • 2


Cut veal into 1½-inch cubes and soak for 12 hours in cold water with a little lemon juice. Change water 2 or 3 times.

Sauté blanched veal pieces in butter in a deep heatproof casserole until golden. Add onion and carrots, and continue to simmer, stirring from time to time, until onion is transparent. Sprinkle with flour and sauté a few minutes more. Add dry white wine and just enough we