A delicious and unusual combination of veal and asparagus, Kalbsfrikassee mit Spargel (kalbs-frik-ah-say mitt schpar-gl’) a superb dish for a dinner party. Serve it with boiled rice and a green salad or creamed potatoes and broccoli.
2 oz. butter
4 tablespoons vegetable oil
2 lb. stewing or pie veal, cut into
1 small onion, finely chopped
4 oz. mushrooms, wiped clean and thinly sliced
10 fl. oz. white wine
5 fl. oz. chicken stock
1 teaspoon dried thyme
1 teaspoon salt
2 teaspoon black pepper
1 oz. beurre manie
1 ½ lb. canned asparagus, drained and cut into
5 fl. oz. double cream grated rind of 1 lemon
In a medium-sized flameproof casserole, melt the butter with the oil over moderate heat. When the foam subsides, add the veal and onion. Fry, stirring occasionally, for 6 to 8 minutes, or until the veal is evenly browned.
Add the mushrooms to the pan and fry for 3 minutes, stirring frequently.
Pour in the wine and stock and add the thyme, salt and pepper. Bring to the boil and cover the casserole. Reduce the heat to low and simmer for 1 ½ hours, or until the veal is tender when pierced with the point of a sharp knife.
Stir in the beurre manie, a little at a time, mixing until it has dissolved. Add the asparagus and cream. Continue to cook, stirring constantly, for 3 to 4 minutes, or until the asparagus is heated through.
Remove the casserole from the heat. Sprinkle over the grated lemon rind and serve at once.