Veal fricassee with Basil

Ingredients for Veal fricassee with Basil

Instructions for Veal fricassee with Basil

To prepare the Veal fricassee with Basil recipe, please follow these instructions:

Cut the veal shoulder into cubes (a) 2 x 2 cm. Joined them in a pan and pour cold water over to cover. Set the pan over on a low heat and foam impurities of, when the meat boils. Add salt and cream again. Put the spices (peppercorns, cloves and Bay leaves) in a coffee filter and close with cotton string. Put spice bag down into the Pan and cook them with. Boil the meat until tender, about 40 minutes.

White, fresh asparagus peeled off always with direction from the head down towards the foot. Green asparagus peeled off no. Cut the tough ends of. Cut the aspargeserne in ca. 2 cm pieces.

Pod the peas and let them lie. Wash the potatoes and boil them in salted water until tender, approximately 20 minutes.

When the meat is tender, melt the butter in another saucepan. Add the flour, stirring and infant gradually with the soup from the flesh.

Aspargeserne in the sauce boil about 3 minutes so that they are still crunchy, add the meat and warm it through. Com eventually peas and chopped Basil in, after which the Court does not have to cook.

Season with salt and pepper.