Veal And White Asparagus Fricassee

Ingredients

400 gr veal in
950 ml water
1 onion
2 bay leaves
1 gr thyme
1 few peppercorns
110 gr butter
1 dah lemon juice
60 gr mushrooms
28 gr butter
270 gr asparagus

Instructions

Cover the veal with boiling water and poach gently. Add the onion and the seasonings tied up in a cheesecloth to make a bouquet garni. Skim the stock while the veal is poaching to keep the liquid clear. When the cubes are tender, after about 1 hour, remove the bouquet garni and the veal. Make a roux with the butter and flour and add to the veal stock. Bring to a light boil and seaon with salt, white pepper and lemon juice. Add the veal, sautted mushrooms and white asparagus together with a small amount of liquid from the asparagus can. Heat well and serve on rice.