62956 double stuffed veal breast Recipes

vegetable oil, sliced mushrooms, grated carrot, chopped celery, chopped onion, garlic, minced, chopped fresh parsley, eggs, water , or as needed, salt and pepper to taste, cubed white bread, veal breast, paprika, onion powder, garlic powder, salt and pepper to taste

veal (shoulder), eggs (scrambled ), prosciutto (dalmatian), nutmeg (grounded ), cinnamon (grounded ), salt, pepper (black, grounded ), lard (oil can do)

veal stew meat, cut into small pieces, salt and freshly ground black pepper, olive oil, bouquet garni, garlic cloves, peeled, chopped shallots, chopped fresh parsley, cognac, butter, double-cut veal loin chops , (12 to 14 oz each), essence , recipe follows, puff pastry, (about 4 by 4 inches), egg mixed with 1 tbsp water for egg wash, hussarde sauce , recipe follows, chopped chives, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme, olive oil, chopped shallots, anchovy fillet, crushed, chopped garlic, chopped ham, dry mustard, demi-glace

veal breast slices (2 3/4 lb total), pounded thin by your butcher, salt and freshly ground black pepper, fresh flat-leaf parsley, finely chopped to yield 1/2 cup, garlic cloves, plus 1 clove thinly sliced, bay leaves, red chili pepper flakes (or 1 small pepper, de-seeded and roughly chopped), extra-virgin olive oil, sized onion, thinly sliced, fresh tomatoes, peeled, de-seeded and passed through a vegetable mill, day-old bread , cut into rough chunks, garlic clove, thinly sliced, ground veal, freshly grated parmigiano-reggiano, egg, salt and freshly ground black pepper, extra-virgin olive oil

veal breast , boned, cut in large dice, pearl onions, beef stock, sachet d epices (1 tbsp parsley, 1 tbsp peppercorns, 1 tbsp thyme and 1 bay leaf in a cheesecloth bag), butter, divided, all-purpose flour, white button mushrooms, cleaned and sliced, lemon juice, salt, ground black pepper, egg yolks, heavy cream

veal breast, salt and pepper, extra-virgin olive oil, apples, cored and cut into 6 slices each, all-purpose flour, cinnamon, red wine, chicken stock , recipe follows, soft polenta , recipe follows, extra-virgin olive oil, chicken wings, backs, and bones, carrots, coarsely chopped, onions, coarsely chopped, ribs celery, coarsely chopped, tomato paste, black peppercorns, parsley stems, water, salt, polenta or cornmeal, stracchino cheese , cut into cubes

veal breast, veal knucklebones, split, chicken pieces (back , neck, wings, thighs), cold water (or enough to cover ), onions, coarsely chopped, leeks, white and green parts , washed thoroughly and chopped, carrots, peeled and coarsely choped, boquet garni

onion, chopped, celery rib, chopped, garlic clove, minced, butter, divided, reduced-sodium chicken bouillon granules, boiling water, soft bread crumbs, fat-free milk, dried parsley flakes, dried rosemary, crushed, dried thyme, boneless skinless chicken breast halves (4 oz each), salt, pepper

rib ) veal breast, chicken livers, chopped onion, chopped celery, butter, seasoned bread stuffing, chopped parsley, eggs, lightly beaten, milk

boneless veal steaks, mushrooms, butter, ham (thin slices), grated parmesan cheese, butter, extra, mozzarella cheese, water, beef stock cube

veal breast, with bones in, fat trimmed, extra-virgin olive oil , plus 1/2 cup, salt and black pepper, chopped thyme leaves, chopped rosemary leaves, chopped parsley leaves, cippolline, peeled , a cross cut in the base of each, red wine, fresh mint leaves, red jalapenos, split, seeded and cut into 1/4-inch half moons

minced prosciutto, grated sharp provolone cheese, diced roasted peppers, onion, grated, seasoned italian bread crumbs, minced fresh oregano leaves, coarse black pepper, salt, thick) veal chops , frenched, salt and freshly ground black pepper, extra-virgin olive oil

dried porcini mushrooms, coarsely chopped, stalks celery, 1/4-inch dice, carrot, 1/4-inch dice, onion, 1/4-inch dice, prosciutto, 1/4-inch dice, sage, coarsely chopped, head cabbage , julienned, white wine, raisins, cinnamon, veal loin, caul fat

veal loin cuts, 3/4 inch thick each, virgin olive oil, red onion, chopped into 1/4 inch dice, garlic, thinly sliced, fresh thyme leaves, chanterelles or other wild mushrooms, sliced into 1/4inch pieces, pine nuts, marjoram, leaves only, chopped to yield 1/4 cup, italian parsley, finely chopped to yield 1/2 cup, freshly grated pecorino, eggs, dry white wine, basic tomato sauce , recipe follows, spanish onion, cut into 1/4-inch dice, garlic, thinly sliced, virgin olive oil, fresh thyme (or 2 tbsp dried ), carrot, finely shredded, tomatoes, crushed and mixed well with their juices, salt , to taste

boneless veal sirloin tip roast , butterflied, salt, divided, pepper, divided, ground pork, chopped fresh parsley, egg, beaten, fine dry breadcrumbs, cognac, bacon, butter or margarine, dauphine potatoes

thick) veal scaloppine, whole-grain bread (such as pepperidge farm), shredded fresh parmesan cheese, chopped fresh parsley, dried currants, pine nuts, toasted, dried rosemary, salt, black pepper

veal brisket , have butcher make a pocket in it for stuffing,if necessary, garlic, peeled and minced, salt, freshly ground black pepper, mustard powder, paprika, dried thyme, bread stuffing mix (your favourite), onions, peeled and sliced, celery ribs, sliced, baby carrots, peeled and trimmed, chicken stock, white wine

veal breast , boned, cut in large dice, pearl onions, beef stock, sachet d epices (1 tbsp chopped parsley, 1 tbsp peppercorns, 1 tbsp thyme leaves and 1 bay leaf in a cheesecloth bag), butter, divided, all-purpose flour, white button mushrooms, cleaned and sliced, lemon juice, salt, pepper, egg yolks, heavy cream, salt and freshly ground black pepper