You can make fricassee with chest or muscle of milk-fed veal, lamb and chicken. Take for example the first, the chest, and this, in its roughly equal proportions, will serve for other kinds of meat indicated.
Breast milk-fed veal, 500 grams.
When the water boils, throw down the meat and the rest of the butter and season with salt and white pepper, which is the flower of the common pepper. Cover the pan with a sheet held in place by the lid and boil slowly. When it’s two-thirds of cooking, take off the bunch and, if it’s the season of fresh mushrooms, you can make a most gently fricasee with 100 or 150 grams of these thinly sliced, and if not, a pinch of dried mushrooms.
Buon Appetito a tutti!!