The third in our series to provide authentic French recipes! This one is also from the heart of Paris!
From Chez La Vielle
1 Rue Bailleul, 75001 Paris
Hidden away on a quiet street in Paris’s bustling first arrondissement is a tiny bistro that serves superb cuisine to local gourmets and a few knowledgeable travelers.
Veal Fricassée with Vegetables and Mushrooms
1/3 cup (3 fl oz/80ml) olive oil
4 pounds (about 2 Kg) veal stew meat or shoulder, cut into 2-inch (5-cm) cubes
Sal and pepper to taste
1 medium onion, chopped
2 garlic cloves, chopped
2 large tomatos, cored and chopped
1 fresh basil sprig
1 calf’s foot (Optional)
Bouquet garni” 1 parsly sprig, 1 thyme sprig, 1 bay leaf, tied in cheese cloth square
1/3 cup (3 fl oz/80ml) dry white wine
4 small turnips, peeled and halved
4 small carrots, cut into 2-inch (5-cm) lengths
2 leeks, white part only, sliced about 1/4 (.6-cm) thick
1 bunch green onion tops, chopped
3 1/2 ounces (105 g) slab bacon or smoked ham, diced
5 Tablespoons (2-1/2 oz/75 g) butter
2 shallots, minced
8 ounces (250 g) chanterelle mushrooms, chopped
8 ounces (250 g) oyster mushrooms, chopped
8 ounces (250 g) white mushrooms, chopped
Salt and pepper to taste
In a large, heavy saucepan or Dutch oven over medium heat, heat the olive oil and brown the veal on all sides. Using a slotted spoon transfer meat to a plate and season with salt and pepper.
To the same pan, add the onions and garlic and saute over medium heat for 5-minutes. Stir in the tomatoes, basil, and bouquet garni. Add the calf’s foot, veal wine and enough water to cover the meat. Raise the heat to high and bring to a boil. reduce heat to low, cover, and simmer gently for 2-hours, or until the meat is extremely tender.
Meanwhile, to make the garnish: Sepatately steam or blanch the turnips, carrots, leeks, and green onion tops until just tender. Set the vegetable aside.
In a large saute pan or skillet over medium heat, saute the bacon or ham for 5-minutes (use a little oil to saute the ham). Add the vegetables to the bacon or ham, stir to combine. Set aside.
In a saute pan over medium heat melt 2 tablespoons butter and saute the schallot until translucent, about 2-minutes. Add all the mushrooms and saute for 5-minutes. Set aside.
Using a slotted spoon, transfer the veal to aserving dish. Bone the calf’s foot and cut the meat into pieces; arrange them and the steamed or blanched vegetables over the veal.
Strain the sauce through a fine-meshed sieve and return it to the sauce pan. Bring to a boil, swirl in the remaining 3 tablespoons butter, and season with salt and pepper. Spoon the sauce over the meat and vegetables. Serve the sautéed mushrooms separately as a side dish.
Makes 8 servings.