Veal Fricassée

• 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

1. 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.
2. 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.
3. Cook rice in boiling salted water according to directions on package. Add peas 5 mins before end of cooking.
4. 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.
5. Heat oil in a frying pan and saute mushrooms for 3 mins. Add onions and saute for 3 mins more. Remove from heat.
6. Add the diced veal, carrots, and mushrooms and onions to the fricassee sauce.
7. 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.

onions, bay leaf, cloves, veal, peppercorns, berries, carrots, long grain rice, frozen peas, butter, flour, milk, white wine, nutmeg, lemon, mushrooms, olive oil, chives

Taken from recipes-plus.com/api/v2.0/recipes/21599 (may not work)