Fricassee of Veal

fricassee of veal

Fricassee of Veal

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A Fricassee of Veal is a savory French cooking dish consisting of veal pieces in a sauce containing wine, stock, onions, and often other vegetables. It's often served with rice or potatoes.
Servings: 6
Calories: 467


  • 2 lb stewing veal cut into 4 1 1/2 inch squares
  • 1 lb carrots peeled and cut into thick strips
  • 1 onion skinned and sliced
  • 1 tbsp chopped fresh thyme or 1/2 tsp dried thyme
  • 1/4 pint dry white wine
  • 1 1/2 pints water
  • salt and freshly ground pepper
  • a little stock optional
  • 2 oz butter
  • 2 oz plain flour
  • 2 egg yolks
  • 5 floz carton single cream
  • chopped parsley to garnish


  • Cover the meat with cold water, bring to the boil and bubble for. 1 minute. Strain through a colander and rinse under a cold tap to remove all scum. Rinse out the pan thoroughly and replace the meat.
  • Add the carrots to the pan with the onion, herbs, wine, water and plenty of seasoning. Bring slowly to the boil, cover and simmer gently for about 1 1/4 hours until the veal is quite tender.
  • Strain off the cooking liquid, make up to 700 ml (1} pints) with stock if necessary and reserve; keep the veal and vegetables warm in a covered serving dish.
  • Melt the butter in a pan, stir in the flour and cook gently for 1 minute, stirring. Remove from the heat and gradually stir in the strained cooking liquid and season well. Return to the heat and bring to the boil, stirring all the time. Simmer the sauce for 5 minutes.
  • Mix the egg yolks with the fresh cream; remove the sauce from the heat and stir in the cream mixture. Return to the heat and warm gently–without boiling–until the sauce becomes slightly thicker; adjust the seasoning.
  • Pour the sauce over the meat and serve garnished with parsley.
Calories: 467 kcal
Carbohydrates: 18 g
Protein: 33 g
Fat: 27g
Saturated Fat: 14 g
Trans Fat: 1 g
Cholesterol: 237 mg
Sodium: 263 mg
Potassium: 809 mg
Fiber: 3 g
Sugar: 5 g
Vitamin A: 13258 IU
Vitamin C: 8 mg
Calcium: 90 mg
Iron: 2 mg
Cuisine French
Ingredients Veal
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