INGREDIENTS

INSTRUCTIONS

COMBINE THE VEAL and 4 cups broth in a 5-quart heavy pot over high
heat on top of the stove. Cover and bring to a boil. Remove any scum
that comes to the top of the pot, then add the remaining broth, the
onion, celery, carrot, salt, pepper, nutmeg and lemon. Reduce heat to
low and let simmer for 1 1/4 hours, or until meat is just tender.
Meanwhile, melt the butter in a pot, over low heat, and whisk in the
flour. Cook, stirring, 2 minutes and remove from heat. Set aside  until
the meat is cooked. When the meat is done, remove it from the  liquid
with a slotted spoon. Pick off and discard any vegetables that  cling
to the veal. Place the butter-flour mixture over medium-low  heat on
the stove. Strain the cooking liquid into it, whisking, and  add the
sherry and cream. Discard vegetables in the strainer. Cook,  stirring,
until mixture thickens, about 3 to 5 minutes. Replace the  meat in the
pot and add the mushrooms and crayfish. Pour in the  sauce, place the
pot, uncovered, over medium heat and cook 10  minutes. To serve, pour
into a serving dish.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“Life: the time God gives you to determine how you spend eternity”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 244
Calories From Fat: 170
Total Fat: 19.4g
Cholesterol: 59.8mg
Sodium: 227.3mg
Potassium: 272mg
Carbohydrates: 10.4g
Fiber: <1g
Sugar: 1.4g
Protein: 5.1g