Veal Fricasse with Capers and Dill
| Yield: | 6 Servings |
| Categories: | Meats |
| 4 | lb | Veal |
| Salt | ||
| Water to cover | ||
| 2 | c | White wine |
| 1 | Peeled onion, cut in half | |
| 3 | Bay leaves | |
| 5 | Cloves | |
| Butter and Flour for white | ||
| Roux | ||
| 3 | ts | Capers |
| 1 | ts | Dill, chopped |
| White pepper | ||
| Nutmeg (pinch) | ||
| 1 | c | Heavy cream |
| 2 | Egg Yolks |
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