Veal Fricassée - cooking recipe

Ingredients

2 None onions, peeled, 1 onion finely chopped
1 None bay leaf
2 None cloves
600-700 g shoulder veal
1/2 tsp peppercorns
3 None juniper berries
300 g carrots, peeled and thickly sliced
200 g long grain rice
100 g frozen peas
30 g butter or margarine
30 g plain flour
250 ml semi skimmed milk
100 ml dry white wine
None None grated nutmeg
1/2 None lemon, juiced
200 g small mushrooms, cleaned and halved
1 tbsp olive oil
12 None chives

Preparation

To make the stock, bring 4 cups salted water to a boil. Add veal, the whole onion, bay leaf, cloves, peppercorns and juniper berries and simmer over medium heat for 1 hour.
Remove veal from stock and let cool, then dice. Pour stock through a strainer into a bowl. Cook carrots in 3/4 cup of the stock for 3-4 mins, then drain and return the carrot liquid to the bowl of reserved stock.
Cook rice in boiling salted water according to directions on package. Add peas 5 mins before end of cooking.
To make the sauce, melt butter in a pan, sprinkle with flour and gradually stir in milk, wine and 1 1/4 cups of stock. Simmer the sauce for 5 minutes, stirring occasionally, then season with salt, pepper, nutmeg and lemon.
Heat oil in a frying pan and saute mushrooms for 3 mins. Add onions and saute for 3 mins more. Remove from heat.
Add the diced veal, carrots, and mushrooms and onions to the fricassee sauce.
Use a ring mould to mound the rice and peas on four serving plates. Add the fricassee and garnish with chives. The remaining stock can be frozen for later use.