Un cousin a eu un livre de cuisine en cadeau à Noël, alors entre deux petits fours j'en avais profité pour feuilleté le bouquin, et puis j'avais recopié une recette de Fricassée de veau.
En vrai c'est ma grand-mère qui m'a appris ça, elle fait toujours comme ça et elle déplore le fait que les nouvelles cocottes on des couvercles bombés dans lesquels on ne peut pas verser d'eau - maintenant seuls les Doufeu permettent cela...
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Pour 4 personnes :
Actually my grandmother taugh me that, she always cook like that and she regrets that new cocotte have lids that are convex so that you can't put water in it - now I only find that on the Doufeu.
For 4 persons :
- 1 oinion with a clove
Heat butter in a cocotte and add veal pieces with salt and pepper, diced carrot and onion.
Let it simmer slowly for 15/20mn , stiring at times. Sprinkle with flour, stir and let it cook 10 more minutes, being careful that it doesn't stick in the bottom of the cocotte.
Add stock or salted water enough to coat the meat, bring to a boil stiring constantly and let it cook for 2h over low heat (I covered with the lid, and added water in the lid as my grandma taugh me).
Blanch onions, drain and cook in a pan with butter until tender, but not brown.
Clean mushrooms and soak up, cut the base and add it to the cocotte, divide heads in 4, and cook in a pan with butter. Season with salt and pepper and sprinkle with a bit of lemon juice.
Then I added everything to the pot, onion and mushrooms.
Beat egg yolks in a bowl with 3 tbsp of stock, milk or cream, a few pieces of butter and a pinch of grated nutmeg, mix well.
Bring over high heat and reduce stiring constantly so that eggs don't scramble. When it's too thick, add cream or milk to have a nice texture.