Veal-And-Crayfish Stew
| Yield: | 8 Servings |
| Categories: | Meats, Seafood, Soups |
| 2 1/2 | lb | Boneless veal stew meat |
| 6 | c | Low-sodium chicken broth OR all or part Water |
| 1 | sm | Onion; roughly diced |
| 2 | Celery stalks; sliced | |
| 1 | md | Carrot; roughly diced |
| 1/2 | ts | Salt; or as desired |
| 1/2 | ts | Whole white peppercorns |
| 1/4 | ts | Ground nutmeg |
| 1/2 | Lemon | |
| 5 | tb | Unsalted butter |
| 5 | tb | All-purpose flour |
| 1/2 | c | Dry sherry |
| 1 | c | Whipping cream |
| 24 | sm | Mushroom caps |
| 24 | Cooked crayfish tails shelled, -=OR=- | |
| 12 | oz | -Cooked lobster meat |
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