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Fine Veal Fricassee

4 servings

Ingredients

• 1 kg veal breast
• butter (plenty)
• salt (a little)
• water, boiling (as needed)
• parsley roots (a little)
• mushrooms (as desired)
• veal sweetbreads, blanched, sliced (a little)
• asparagus tips (a little)
• sausages (small sausages) (a little)
• lemon slices (a few)
• mace (a little)
• white bread, grated, without crust, browned in butter (a little)
• 1 glass white wine
• 2 pcs egg yolks
• crayfish, meat, or white bread dumplings (as needed)

Instructions

1. Cut 1 kg of veal breast into small square pieces, blanch them, and place them in a pot with plenty of hot fresh butter.
2. Then add the necessary salt and let it steam for about ¼ hour, turning once, without letting it brown, then add as much boiling water as you want for sauce, add parsley roots in finger-length pieces, and, if desired, mushrooms, and let the meat cook slowly until tender but not too soft, tightly covered, which takes about 1¼ hours in total. ¼ hour before serving, add blanched, sliced veal sweetbreads, asparagus tips, small sausages, a few lemon slices, mace, and some grated white bread without crust, browned in butter, to thicken the sauce.
3. When serving, add 1 glass of white wine to the sauce, bind it with 2 egg yolks, arrange the fricassee with crayfish, meat, or white bread dumplings cooked in salt water, and pour the thickened sauce over it.

Modernized from a treasured 19th-century German cookbook.