Berliner Frikassee (Berliner Fricassee)

A noble feast

Ingredients for 4-6 portions:

• 1 small veal sweetbread (about 300g/10.5oz.  In German: Kalbsbries, Milch, Milcher, Bröschen — definitely order from a butcher!!)
• 1 kg (2.2 lbs) veal roast from shoulder or breast
• 4 shallots
• 1 clove of garlic
• 1 carrot
• 1/2 stalk of celery
• about 50 g (1.75 oz) butter
• 2 T oil
• salt
• freshly ground white pepper
• 1 1/2 T flour
• 400 ml (13.5 oz) veal fond/broth (Kalbsfond — from a jar)
• 1/8 liter white wine
• 2 cloves
• 1 bay leaf
• 1 sprig thyme
• 200 g (7 oz) white asparagus tips (about 7cm long), only use the tips, save the rest for another recipe
• 1 pinch of sugar
• 50 g (1.75 oz) dried morels (a.k.a. morchella or sponge mushrooms, in German: Spitzmorcheln)
• 2 egg yolks
• 1/8 liter cream
• 2-3 T lemon juice
• 1 pinch of cayenne pepper
• 1 T small capers (drained)
• 1/2 bunch of parsley

Preparation time: about 2 1/2 hours

With 6 portions, per portion: 480 calories

Directions:

1. Soak the sweetbread for about 2 hours, to remove the rest of the blood.  Cut away all the fat and sinew from the veal.  Cut the veal roast into bite-size pieces.
2. Peel the shallots and garlic.  Wash the carrot and celery, and cut everything in fine cubes.  Preheat the oven to 200° C (400°F).  In a roasting pan (with lid), heat 2 T butter and 2 T oil and brown the veal pieces in portions.
3. Add all the veal pieces back to the pan, add the vegetables and cook shortly.  Add salt and pepper, sprinkle lightly with flour, then add the veal fond and wine.  Add the herbs and spices and cook, covered, for 45 minutes in the oven.
4. Peel the white asparagus.  Boil the aspargus for about 10 minutes in salted water with a pinch of sugar and 1 tsp of butter added, be careful not to cook for too long.
5. Wash the morels well under flowing water.  Blanch the morels and squeeze out the water. Cut away any woody parts and cut larger pieces in half.
6. Remove the skin as much as possible from the soaked sweetbread and blanch for about 2 minutes in boiling salt water, dip into cold water, then remove the rest of the veins and skin. Pull apart into small florets.
7. Remove the roasting pan from the oven and allow the fricassee to cook for about another 10 minutes on the stove — this gives the sauce “depth.”  Melt the rest of the butter in a pan and cook the sweetbread for 8-10 minutes.  Lightly salt and pepper, remove from the pan, and keep warm.  Cook the morels in the leftover fat.
8. Mix the egg yolks with the cream and add to the meat.  Season to taste with the lemon juice and cayenne pepper.  Add the sweetbreads, morels, and white asparagus (without the cooking water).  Don’t allow to cook any longer.  Serve in a pre-warmed dish, sprinkle with capers and parsley.

• This classic and beloved fricassee has many variations.  Instead of veal, chicken can be substituted, or the dish can be refined with shrimp, cooked veal tongue, white mushrooms and fresh peas.
• Suggested sides are puff pastry fleurons (you can buy these pre-made) and Butter rice or “Risibisi.” (For the “Risibisi,” mix small, green, sugar peas and shredded cheese into the rice).
• Drink tip:  Dry white wine, for example, a Müller-Thurgau like the Meißner Kapitelberg.

Want to read more about this recipe? Find out how the challenge went. Want more Real German Cuisine? Check out the full recipe list organized by German state. Do you have an alternative recipe for this dish or helpful hints? Please let us know in the comments!

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