Fricassée De Veau – Veal Egg Stew

In a sauté pan dissolve the butter. Sauté the onions and the meat, cut into pieces of 50-70 grams, until white. (do not roast) Now sprinkle with flour, extinguish the wine as well as the soup or possibly stock. Add the bouquet garni. Season with salt, pepper and nutmeg to taste. Steam for about 1 hour with the lid closed. Add liquid if stewing vigorously! Pour out the meat, strain the sauce, stir on the fire, gradually adding the cream and juice of a lemon. Now put the meat repeatedly in the frying pan.

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