256. Fricassea

Fricassée

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Fricassée may be made with breast or another lean cut of milk-fed veal, lamb or chicken. Let’s use the first item, veal breast, as our example—approximately the same quantities may be used for the other cuts as well.

Ingredients

  • 500 grams (about 1 pound) of breast of milk-fed veal
  • 50 grams (

Method

Break up the breast of veal, leaving the bones. Put in a saucepan with half the butter, and when it starts to melt, add the flour and stir until it turns nut brown. Now start adding the water a little at a time and throw in the bouquet garni, which you can make with strips of onion and of carrot, as well as stalks of parsley, celery and basil, all tied together. Leave out the leaves, bec