Fricassee

Ingredients

• g breast of milk-fed veal
• g butter
• g flour
• dl warm (not boiling) water
• egg yolks
• lemon
• aromatic bundle
• white pepper
• g fresh or dried mushrooms

Instructions

1. Cut the veal breast into bone-in pieces.
2. Melt half the butter, add the flour, and stir to a hazelnut color; add the warm water little by little, then the tied aromatic bundle (leaves excluded).
3. When boiling, add the meat and remaining butter, and season with salt and white pepper; cover with paper under the lid and simmer gently.
4. At two-thirds done remove the bundle and optionally add sliced mushrooms.
5. Off the heat, stir in the two yolks beaten with lemon juice, a little at a time, and serve.