COCO'S VEAL FRICASSEE
The original recipe was one of many that was used during my time training as a chef. While I modified it slightly for ease of preparation, the end result is still out of this world.
Provided by Colleen.Ludgate
Categories One Dish Meal
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sweat meat in oil, but do not brown.
- Mix together the cornstarch and oil to make a slurry.
- Add ½ the stock, bring to a boil; add stock and slurry as needed until thickened (like gravy).
- Cook out about 1 hour.
- Meanwhile, create the liaison by whipping together the egg yolks with the cream until thick.
- Strain and rinse meat; reserve sauce.
- Return sauce to pot, bring to a simmer and add meat.
- Season with salt and pepper.
- Slowly temper in liaison by adding small amounts of sauce to it and whisking (adding it all in at once will cause your eggs to scramble), then pour the contents back in the pot.
- Bring to a quick simmer, and immediately remove from heat.
Nutrition Facts : Calories 1504.8, Fat 89.5, SaturatedFat 27.9, Cholesterol 595.9, Sodium 816, Carbohydrate 60.5, Fiber 5.5, Sugar 17, Protein 110.8
OLD DOMINION VEAL FRICASSEE WITH BROWN SAUCE
From the Southern section of the United States Regional Cookbook, Chicago Culinary Arts Institute, 1947
Provided by Molly53
Categories Veal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut the meat into one-inch cubes; place in a stockpot and add vegetables.
- Cover with boiling water and simmer until meat is tender, about 30 minutes.
- Melt butter in a large skillet.
- Remove meat from stockpot; season with salt and pepper, dredge with flour and brown in butter.
- To make brown sauce, melt the butter and add onion; cook until onion is browned.
- Blend in flour, and continue to brown until flour reaches desired color.
- Add stock gradually; add seasoning and boil for 3 minutes, stirring constantly until thickened.
- If onion is not desired, strain the gravy before serving.
Nutrition Facts : Calories 345.3, Fat 21.6, SaturatedFat 10.8, Cholesterol 139.9, Sodium 395.6, Carbohydrate 7, Fiber 1, Sugar 2, Protein 29.5
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