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La Belle Cuisine -
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Veal Ragout with Asparagus,
Peas and Mushrooms
“The Germans are crazy about asparagus,
which shows their good sense.
~ Jane
Grigson, Book of European Cookery
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Asparagus and Mushrooms at Stall in Pike Place Market, Seattle, Washington, USA
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La Belle Cuisine
Gigi's Veal Ragout with Asparagus,
Peas and
Mushrooms
1 pound fresh asparagus spears, lightly
cooked and cut into
1-inch pieces
5 tablespoons unsalted butter
3 pounds veal, cut into 1-inch pieces
2 tablespoons flour
1 onion, chopped fine
1/2 cup chicken stock
1/2 cup dry white wine
1 sprig fresh thyme
3 sprigs fresh parsley
1 bay leaf
3 scallions, chopped fine
1 clove garlic, pressed
2 tablespoons vegetable oil
1/2 pound fresh mushrooms
of your choice, cleaned
1 cup fresh or frozen green peas
2 egg yolks
1/4 cup heavy cream
1/4 teaspoon freshly-grated nutmeg
1 shake Tabasco sauce, or to taste
1 tablespoon fresh lemon juice
Salt and freshly-ground pepper to taste
Minced fresh parsley leaves
In a large pot melt 4 tablespoons of the butter over medium heat.
Add the
veal in batches, stirring, being careful not to overcrowd the pot.
Lightly
brown each batch of veal, stirring, about 5 minutes. Add all browned
veal back to the pot and sprinkle the flour over it, stirring constantly.
Continue
to cook, stirring, until the flour in just beginning to brown, about 2
minutes. Add the onion and continue to cook the mixture, stirring. Deglaze the
pot
with the chicken stock and wine, stirring to loosen the brown bits on the
bottom
of the pot. Bring the mixture to a boil and reduce heat to low. Add
the thyme,
parsley sprigs, bay leaf, scallions and garlic, and cover the pot.
Simmer gently
over low heat until the veal is thoroughly cooked, about 1 hour, stirring
occasionally.
Meanwhile, place the remaining tablespoon of butter and the oil to a large heavy
skillet and warm over medium heat. Add the mushrooms to the
skillet and sauté
golden brown. Remove the mushrooms to a bowl.
When the veal is tender, remove the thyme sprig, parsley sprigs and bay
leaf.
Add the asparagus, mushrooms and peas to the pot, stirring. Simmer
the mixture,
uncovered, 5 minutes. Reduce heat to very low.
In a small bowl whisk together the egg yolks and cream. Slowly whisk in
2
tablespoons liquid from the veal mixture. Return the egg-yolk mixture to
the pot
containing the veal mixture to thicken the ragout. Let the ragout
simmer gently
until it is slightly thickened, about 3 minutes, but do NOT
let the mixture boil.
[Egg
safety concerns would require cooking the sauce until it reaches 160 degrees
F. on an instant-read thermometer.]
Season
the ragout with the
nutmeg, Tabasco, lemon juice, salt and pepper, and
sprinkle with minced parsley
leaves just prior to serving.
Serve the ragout over freshly cooked rice or noodles. Serves 6 to 8.
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