Fricassée de Veau aux Girolles
Veal Stew with Wild Mushrooms, in a cream white wine sauce
Pronounced: free kah seh / duh / voh / oh / ghee ruhl
INGREDIENTS:
1-1/2 lbs. veal stew meat
2 onions, peeled and coarsely chopped + 1 whole onion, peeled and studded with cloves
3 carrots, peeled and coarsely chopped
2 Tablespoons butter
2 Tablespoons flour
1 cup dry white wine
1 cube veal or chicken bouillon
14 oz. girolles or other mushrooms or combination of mushrooms
2 cups light cream
1 bouquet garni (bay leaf, parsley & thyme tied together)
1/2 bunch cherviil or parsley
sea salt and freshly ground pepper
1. Melt 1 tablespoon of the butter in a Dutch oven or other large pot. Add the meat and brown well on all sides.
2. Add the onions, carrots, bouquet garni and cook until the vegetables are soft and golden.
3. Sprinkle in the flour and stir well with a wooden spoon. The flour should be well blended into the meat and vegetables.
4. Dissolve the bouillon cube in 6 cups of warm water.
5. Season the stew with salt and pepper and stir in the wine and reconstituted bouillon.
6. Mix well and bring the mixture to a boil, stirring occasionally.
7. Reduce heat to low, cover, and cook for one hour.
8. In the meantime, thoroughly clean the mushrooms.
9. Melt the remaining butter in a skillet; add the mushrooms and saute. Season with salt and pepper and set aside.
10. Remove the veal from the pot. Stir in the cream and cook over low heat for 5 minutes.
11. Strain the liquid through a sieve, pressing lightly on the vegetables. Discard the solids.
12. Return the meat to the pot and bring to a boil. Remove from heat.
To serve:
Arrange the fricassee on a serving platter. Surround the meat with the mushrooms, sprinkle with the chervil or parsley and serve.
B-man
