CookEat Recipe
Veal Fricassee with Lemon and Egg
Bone-in veal breast gently simmered in a light butter sauce, finished off the heat with lemon and egg yolks.
Method
Steps
Step 1
Gather the ingredients: 500 g veal breast, cut through the bones into manageable pieces by a butcher; 50 g butter, divided into two equal portions; 5 g plain flour, weighed; 200 ml warm water, plus small additions if the pan becomes dry; Commercially pasteurized egg-yolk product equivalent to 2 yolks, measured according to its label; Juice of 1/2 lemon; A few thin strips onion and carrot; 1 parsley stalk, 1 short celery stalk and 1 basil stalk, with loose leaves removed; Salt and white pepper to taste.
Step 2
Tie the onion and carrot strips with the parsley, celery and basil stalks into a small bundle with food-safe kitchen string. Keep loose leaves out so the final sauce remains smooth and evenly coloured.
Step 3
Melt 25 g butter in a heavy saucepan. Stir in the weighed 5 g flour and cook, stirring, until it takes on a light hazelnut colour. Gradually stir in the warm, not boiling, water to make a smooth sauce, then add the vegetable bundle.
Step 4
When the sauce starts to boil, add the bone-in veal pieces and the remaining 25 g butter. Season with salt and white pepper. Cover with a fitted piece of baking parchment under the lid, keeping paper away from the flame. Reduce to a very gentle simmer.
Step 5
Cook slowly until the veal is tender and cooked through to at least 74°C, about 1½–2 hours, turning occasionally and adding a little warm water if needed. Remove the vegetable bundle and its string about two-thirds of the way through the expected cooking time.
Step 6
Whisk the pasteurized yolk product with the lemon juice. Take the pan off the heat. Gradually stir a little hot sauce into the yolks, then stir this mixture gently back into the veal. Use a pasteurized product labelled suitable for uncooked sauces and follow its storage directions. Serve immediately in the warm, smooth straw-coloured sauce; do not boil after adding the yolks. Warn diners that the veal pieces contain bones.
Step 7
For the mushroom version, add 100–150 g thinly sliced fresh edible mushrooms after removing the bundle and simmer until fully cooked and tender, at least 15 minutes or as their package directs. Alternatively soak about 5 g dried edible mushrooms in hot water for 20 minutes, rinse off grit, slice and add at the same stage; cook at least 15 minutes or longer if directed. Finish with the same lemon and egg liaison.
Step 8
For veal leg or lamb instead, use 500 g suitable pieces and the same sauce proportions, simmering until tender and fully cooked. For chicken, use 500 g bone-in joints, excluding the head, neck and feet, and cook gently in the same sauce until every piece reaches 74°C, about 35–55 minutes depending on size. Remove the bundle after roughly two-thirds of that time, then finish off the heat with the same pasteurized yolk and lemon mixture.
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