Welcome to Aaron's Easy and Simple Bean (navy Bean, red bean, green bean, lima bean and other Recipes
Aaron's Recipes | Veal Recipes | Printable Recipes

 

Home(Site Index)  ::     Email Me  ::  Print Free Grocery Coupons Click Here 

 


Red bean, navy bean, pinto bean, green bean, black bean, lima bean, white bean recipes that have been collected from box tops, cans, newspapers, magazines and friends over the years.
Welcome to Aaron's Easy and Simple Veal Recipes.
  If you don't see your family's favorite recipe email
it so it can be included on our pages.

 

Site Index
[Cookie Recipes]   [Cake Recipes]  [Casserole Recipes]  [Candy Recipes] Fudge Recipes]
[Green Bean Recipes] [Cranberry Recipes] [Thanksgiving Recipes]   
[Easter Recipes and Greeting Cards] Ham and Ham Glaze Recipes  Pumpkin Recipes 
Turkey Recipes  Bean Recipes   Weight Watcher Recipes  Pear Recipes  Crockpot Recipes  
Barbecue Recipes 

 

   
Return to Veal Index of Recipes   
Return to Home Page
 

Veal Fricassee

1 pkg. frozen pastry shells
1 (2 lb.) veal shoulder
butter
2 Tbsp. flour
1 tsp. salt
1 Tbsp. lemon juice or white wine
1 tsp. capers
1 egg yolk
1 Tbsp. heavy cream
8 oz. sliced mushrooms

Bake pastry shells according to package directions. Place veal in kettle in enough water to cover; boil until tender. Remove veal; reserve 2 cups stock. Cut veal into cubes; keep warm. Melt 2 tablespoons butter in top of double boiler; stir in flour and salt until smooth. Add reserved stock gradually; cook, stirring, until thickened. Stir in lemon juice and capers. Beat egg yolk and cream together. Add small amount of hot mixture to egg yolk mixture, blending well; return egg yolk mixture to double boiler. Cook for about 1 minute longer, stirring constantly. Remove from heat. Saute mushrooms in butter; stir mushrooms and veal into cream sauce. Fill pastry shells with veal mixture; serve immediately.


 Source: http://www.aaronsrecipes.com 

Print This Recipe