Veal And Asparagus Stew In Lemon Sauce

Ingredients

1 tablespoon olive oil 1/4 pound mild italian sausages (turkey or pork), removed from casings 2 cups chopped leeks (white part only) 2 teaspoons chopped garlic 3/4 cup finely chopped carrots 1/2 cup finely chopped celery salt and freshly ground black pepper 2 1/2 pounds boneless veal shoulder or bone in breast, cut into 2-inch cubes 2 teaspoons chopped fresh tarragon or 1 teaspoon dried 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried 2 teaspoons chopped lemon zest 1 1/4 cups chicken or veal stock 1 cup dry white wine 1 tablespoon butter 24 small boiling onions 1/2 pound whole button mushrooms or large mushrooms, quartered 1 pound asparagus, woody stems removed, cut into 2-inch pieces 2 tablespoons fresh lemon juice 2 large egg yolks

Description

Veal And Asparagus Stew In Lemon Sauce, Recipe

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