Categories: Meats 
      Yield: 6 servings 
  
      4 lb Veal                                     Roux 
           Salt                                3 ts Capers 
           Water to cover                      1 ts Dill, chopped 
      2 c  White wine                               White pepper 
      1    Peeled onion, cut in half                Nutmeg (pinch) 
      3    Bay leaves                          1 c  Heavy cream 
      5    Cloves                              2    Egg Yolks 
           Butter and Flour for white      
  
  Contributed to the echo by: Bill Birner Originally from: Gunter Preuss 
  Here's a recipe from another New Orleans Chaine de Rotisseur award winner, 
  Gunter Preuss. This is by Gunter Preuss of Versailles Restaurant in New 
  Orleans, a favored and elegant 5 star place. Some amounts he omitted which 
  need to be guessed at, to taste. VEAL FRICASSE w. CAPERS & DILL 
   
  1. Cut veal in 1 inch strips, (not too lean - not too fat.) 
   
  2. Evenly cover with water and bring to slow boil. Rinse clean. 
   
  3. Cover veal with water, season with salt, white wine, onion, bay leaves, 
  cloves, simmer until cooked. 
   
  4. Make a white roux and use strained stock for sauce. Cook until flour 
  taste is gone. 
   
  5. Add capers, dill, pepper and nutmeg. Adjust seasoning to taste. 
   
  6. Add cooked veal to sauce and simmer 10 more minutes. 
   
  7. Before serving, mix cream and egg yolks and pour very slowly into 
  Fricasse. 
   
  Serve with rice or noodles. 
   
  Serves 6.