Veal Fricassée with Morels and Tarragon

Ingredients

• 800 g veal (shoulder or breast), cut into 4 cm pieces
• 30 g dried morels, soaked in 200 ml warm water
• 200 g button mushrooms, quartered
• 2 shallots, finely chopped
• 200 ml dry white wine
• 300 ml veal stock
• 200 ml cream
• 3 tbsp butter
• 2 tbsp plain flour
• 2 tbsp chopped tarragon
• 1 egg yolk
• Salt and white pepper

Method

1. 1Season the veal. Brown lightly in butter without colouring — a fricassée should be pale. Set aside.
2. 2Sauté the shallots in butter for 3 minutes. Dust with flour and stir for 1 minute. Pour in the wine and morel soaking liquid (strain off any grit). Add the stock.
3. 3Return the veal. Simmer covered for 45 minutes.
4. 4Add morels and mushrooms. Cook for 15 more minutes.
5. 5Whisk together cream and egg yolk. Stir in (do not boil after this). Add tarragon. Season to taste.
6. 6Serve with riced potatoes or pilaf rice.