Veal & crayfish stew

8 Servings

Ingredients

Quantity Ingredient
2½ pounds Boneless veal stew meat
6 cups Low-sodium chicken broth OR all or part Water
1 small Onion; roughly diced
2 Celery stalks; sliced
1 medium Carrot; roughly diced
½ teaspoon Salt; or as desired
½ teaspoon Whole white peppercorns
¼ teaspoon Ground nutmeg
½ Lemon
5 tablespoons Unsalted butter
5 tablespoons All-purpose flour
½ cup Dry sherry
1 cup Whipping cream
24 smalls Mushroom caps
24 Cooked crayfish tails shelled, -=OR=- Cooked lobster meat

Directions

COMBINE THE VEAL and 4 cups broth in a 5-quart heavy pot over high heat on top of the stove. Cover and bring to a boil. Remove any scum that comes to the top of the pot, then add the remaining broth, the onion, celery, carrot, salt, pepper, nutmeg and lemon. Reduce heat to low and let simmer for 1¼ hours, or until meat is just tender.

Meanwhile, melt the butter in a pot, over low heat, and whisk in the flour. Cook, stirring, 2 minutes and remove from heat. Set aside until the meat is cooked. When the meat is done, remove it from the liquid with a slotted spoon. Pick off and discard any vegetables that cling to the veal. Place the butter-flour mixture over medium-low heat on the stove. Strain the cooking liquid into it, whisking, and add the sherry and cream. Discard vegetables in the strainer. Cook, stirring, until mixture thickens, about 3 to 5 minutes. Replace the meat in the pot and add the mushrooms and crayfish. Pour in the sauce, place the pot, uncovered, over medium heat and cook 10 minutes. To serve, pour into a serving dish.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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