Veal Fricassee
Eingemachtes Kalbsfleisch
1. Place the veal in a large saucepan or casserole, pour in the wine and water, and bring to a boil over high heat, skimming and discarding any foam that rises to the surface.  Add the leeks, celery, onions, garlic, bouquet garni, salt, and pepper, and return to a boil.  Reduce the heat to medium low and simmer for 1 hour.
2. Remove the veal with a slotted spoon, strain the broth through a fine mesh strainer or cheesecloth into a large bowl, and discard the vegetables and bouquet garni.  Return the broth to the saucepan and bring to a boil over high heat.  Reduce the heat to medium and simmer until reduced by half, about 15 minutes.
3. Place the butter in a small bowl and knead in the flour, a bit at a time, to form a smooth paste (beurre manie).  Whisk the beurre manie, a little at a time, into the simmering reduced broth and continue to simmer, stirring frequently, until the sauce is thickened and smooth, about 15 minutes.  Strain the sauce again and return to the saucepan, maintaining at a low simmer over low heat.
4. Whisk together the heavy cream and egg yolks in a small bowl.  Gradually stir into the sauce and fold in the reserved veal, simmering gently just until heated.  Stir in the lemon juice and season with salt and pepper.
5. Serve the fricassee in a tureen or on a serving platter garnished with capers and parsley.
This fricassee is a classic example of the Hausmannskost (good plain fare) served in many a gasthaus restaurant.  It is most often offered as a special of the week.  In one of the restaurants where I worked, we used to showcase it on Wednesdays with simple noodles or rice.
Full of flavorful vegetables and herbs, this creamy dish is pure comfort food.  The lemon juice stirred in just at the end and the garnish of capers add a bit of brightness and tang to the rich sauce cloaking the veal.
I have suggested using pieces of boneless veal shoulder here so you don't have to contend with pieces of bone.  If you wish, however, ask your butcher to cut the veal pieces with some of the bones, as they will add flavor to the dish as it cooks.
Serves 8
5 pounds boneless veal shoulder, cut into 2-inch cubes
8 cups dry white wine, such as Chenin Blanc
8 cups water
4 leeks (white parts only), trimmed and chopped
2 ribs celery, chopped
2 large yellow onions, peeled and chopped
2 cloves garlic, peeled and chopped
1 Bouquet Garni (page 80)
3 tablespoons salt
1 1/2 tablespoons freshly ground white pepper
6 tablespoons unsalted butter, at room temperature
1 cup all-purpose flour
1/2 cup heavy cream
4 egg yolks, lightly beaten
Juice of 2 large lemons (about 1/4 cup), strained
Freshly ground black pepper
1/4 cup small (nonpareil) capers in brine, strained, for garnish
Chopped fresh parsley, for garnish