300 g
veal fricassee
1/2
onion
200 g
mushrooms
salt, pepper
50 ml
dry white wine
50 ml
meat broth
100 ml
cream
10 g
butter
10 g
flour
2 stalks
parsley
600 g
veal fricassee
1
onion
400 g
mushrooms
salt, pepper
100 ml
dry white wine
100 ml
meat broth
200 ml
cream
20 g
butter
20 g
flour
4 stalks
parsley
900 g
veal fricassee
1 1/2
onion
600 g
mushrooms
salt, pepper
150 ml
dry white wine
150 ml
meat broth
300 ml
cream
30 g
butter
30 g
flour
6 stalks
parsley