1. Preheat oven to 330 degrees F. 2. Combine onions, leek, celery, garlic and bouquet garni in large casserole. 3. Melt butter in large skillet over medium heat. 4. Add veal and cook until firm and white, turning occasionally, 8-10 minutes; do not brown. 5. Add flour and stir 1 minute. 6. Add 4 cups stock and bring to boil, stirring constantly. 7. Pour into casserole. 8. Season. 9. Cover and bring to boil. 10. Transfer to oven. 11. Cook until veal is very tender, stirring very often and skimming foam from surface, 1 ½ to 2 hours (if sauce becomes too thick, add more stock, as required). 12. Transfer veal to large saucepan using slotted spoon. 13. Degrease sauce. 14. Boil in casserole until thick enough to coat back of spoon. 15. Add crème fraiche and boil until thickened. 16. Remove from heat. 17. Stir in lemon juice. 18. Adjust seasoning. 19. Strain over veal. 20. (can be prepared up to 3 days ahead.) Rewarm over medium-low heat; do not boil. 21. Stir in gherkins and capers. 22. Spoon rice into shallow bowls and ladle veal over. ---------------------------------------------------------------------------
Nutrition
Ingredients
