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Ingredients:
• 6 veal cutlets
• 6 thin slices of bacon
• 6 thin slices of gruyere cheese
• pinch of mixed dried herbs
• 1/4 cup (1/2 stick) butter
• 2 tablespoons olive oil
• juice of 1/2 lemon
• 2 tablespoons light cream (optional)
• 1 teaspoon chopped fresh parsley
• salt
Ingredients:
• 3 pounds boned veal breast, sliced flat for stuffing
• 2 teaspoons thyme, divided
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground white pepper
• 1 cup chopped onion, divided
• 1/2 cup chopped fresh wild mushrooms
• 1 tablespoon butter or margarine
• 2 cups cooked rice
• 1 cup (4 ounces) shredded mozzarella cheese
• 1 tablespoon snipped fresh basil leaves
• 1/4 teaspoon ground black pepper
• 1 egg, beaten
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 bay leaf
• 1/4 teaspoon black peppercorns
• 2 cups dry white wine
Ingredients:
2 tablespoons pink peppercorns, crushed, or 1 tablespoon black peppercorns, crushed
• 1 pound boneless veal loin, trimmed of fat and cut into eight 1/2-inch-thick medallions
• Salt to taste
• 1 tablespoon extra-virgin olive oil, divided
• 1 large shallot, minced
• 1 cup fresh tangerine juice or fresh orange juice
• 2 tablespoons balsamic vinegar
• 1 teaspoon tomato paste
• 2 scallions, chopped
Ingredients:
• 1 1/2 cups frozen pepper strips, Birds Eye
• 1 cup Frozen chopped onions, Ore-Ida
• 1 cup frozen sliced carrots, Birds Eye
• 1 can (15-ounce) diced tomatoes, drained, Muir Glen
• 12 whole peeled garlic cloves, Christopher Ranch
• 2 1/2 pounds veal shoulder, rinsed and patted dry
• 1 teaspoon garlic salt, Lawry’s
• 1 teaspoon ground black pepper
• 1 can (10-ounce) condensed tomato soup, Campbell’s
• 3/4, cup low-sodium beef broth, Swanson
• 1 tablespoon paprika
• 1 jar (7-ounce) Spanish olives, drained, Early California
Ingredients:
• 8 baby artichokes (or substitute 12 canned artichoke hearts)
• 1 lemon, halved and seeded
• 2 tablespoons olive oil, or more if needed
• 1 1/2 pounds boneless veal leg, cut into 8 medallions about 1/2 inch thick
• Kosher salt and freshly cracked black pepper to taste
• 1/2 red onion, peeled and finely chopped
• 1 teaspoon minced garlic
• 1 cup veal or chicken stock
• 1/2 cup dry white wine or white vermouth
• 2 tablespoons cold unsalted butter, cut into pieces (optional)
• 2 tablespoons fresh thyme (or 1 tablespoon dried thyme)
• 2 tablespoons roughly chopped fresh parsley
Ingredients:
• 3 1/2 ounces prosciutto slices, halved
• 1 pound 2 ounces veal scallops
• 8-10 fresh sage leaves
• 1/4 cup butter
• scant 1/2 cup dry white wine
• salt
Ingredients:
One 7-bone rack of veal, Frenched, about 5 pounds
Kosher salt and freshly cracked black pepper to taste
Ingredients:
12 veal leg cutlets (about 1 1/2 pounds)
Kosher salt and freshly cracked black pepper to taste
Flour for dredging (about 1 1/2 cups)
4 large eggs, lightly beaten with 2 tablespoons milk
2 cups fine dry bread crumbs
1/2 cup olive oil
4 tablespoons (1/2 stick) unsalted butter
1 lemon, quartered and seeded
2 tablespoons roughly chopped fresh parsley
Ingredients:
2 cups sunflower oil
• 6 slices of veal shank (osso buco)
• 1/3 cup all-purpose flour
• 1 onion, finely chopped
• 1 clove garlic, finely chopped
• 3 tomatoes, seeded and chopped
• 1/2 teaspoon mixed dried herbs OR 1 bouquet garni*
• 1 tablespoon grated lemon zest
• 1 cup white wine
• 1 cup veal or chicken stock
• 9 ounces shallots
• 1 1/2 tablespoons butter
• a dash of lemon juice
• 1 tablespoon chopped fresh parsley
• salt and pepper
*(Bouquet garni: 1 sprig fresh parsley, 1 sprig fresh thyme, and 2 bay leaves tied together in cheesecloth)
Ingredients:
1/2 lb Mushrooms sliced
Butter & Olive Oil
3 tbs Shallots chopped
1 c White wine
4 Tomatoes peel-seed-chopped
2 c Demi glace
2 ts Parsley chopped
2 ts Tarragon, fresh chopped
2 ts Cilantro, fresh chopped
3 tbs Butter
Veal medallions
Olive oil as needed
