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Fine Veal Fricassee with Crayfish

4 servings

Ingredients

• veal fricassee (basic recipe) (pcs)
• morels, steamed (a little)
• mace (a little)
• flour, browned in butter (a little)
• crayfish butter (a little)
• crayfish tails (a little)
• 1.5 pcs egg yolks

Instructions

1. Cook the fricassee as in the basic recipe, but instead of the ingredients mentioned there, ¼ hour before serving, add steamed morels, a little mace, and flour browned in butter, skim the fat from the sauce, add crayfish butter, and let it cook a little longer.
2. When serving, add prepared crayfish tails to the sauce and, as soon as they are hot, bind the sauce with 1 to 2 egg yolks.

Modernized from a treasured 19th-century German cookbook.