17355 veal and ham pate perrine campagne Recipes

cubed cooked ham, ranch salad dressing (such as hidden valley original ranch), capers with juice, prepared mustard, chopped onion, minced garlic

cream cheese, room temperature, butter, room temperature, lemon pepper, ham, cubed (cure 81), horseradish, sharp cheddar cheese, grated (or mild cheddar), eggs, hard boiled, kosher dill pickles, french bread , baguettes for serving, cracker , for serving

veal schnitzels (or veal medallions pounded to 0.5cm thick), egg, beaten, plain flour, parmesan cheese, freshly grated, panko breadcrumbs (you can use ordinary if you like, but panko is heaps better), chopped parsley, salt and pepper, olive oil flavored cooking spray or olive oil

veal , for braising, ground veal (purchase from butcher or mince some of the veal purchased for braising & make into little meatballs), water, salt, onion, carrot, fresh parsley, thyme (preferably fresh branch or two), bay leaf, mace, peppercorns, broth , from braising the veal, butter, flour, lemon juice, cream

veal breast (bone in ), boneless veal shoulder, trimmed and cut into 2-inch pieces, water, fresh parsley sprigs, fresh thyme sprigs, bay leaf (not california ), black peppercorns, onions, halved, carrots , quartered crosswise, leek (white and pale green parts only), halved lengthwise and cut crosswise into 1/2-inch pieces, unsalted butter, mushrooms, quartered, unsalted butter, all-purpose flour, egg yolks, creme fraiche, fresh lemon juice

unsalted butter, onion, finely minced, salt, garlic cloves, minced, port wine (or madeira), carrots, trimmed into 1/4-inch wide , 5-inch long strips, bacon, ground lean pork, ground veal, ground pork fat, eggs, minced fresh chives, salt, dried marjoram, fresh ground black pepper, five-spice powder, cognac, ham, sliced into 9 thin strips, 1/4-inch wide , 5 inches long, natural pistachios, shelled

ham (a slice of boiled about 1/4-inch thick), salt pork, shallot, minced, bay leaf, thyme, fresh (or 1/4 tsp dried ), madeira wine, cognac, ground pork , lean, ground veal, salt, pepper, bacon (or enough to line and cover pate mold

minced ham, prepared mustard, mayonnaise, worcestershire sauce, green relish, butter

lean pork, coarsely chopped, veal, finely chopped, pork liver, ground, pork fat, fresh (fat bacon fine too), garlic cloves, minced, eggs, white pepper, cayenne, allspice, cognac, dried basil, salt, fresh ground black pepper, bacon , to line the terrine (salt pork fine too)

water, lard, flour , sifted, heaping tsp salt, veal fillet, cut into 1-inch cubes, leg ham (1 slice), cut into 1- inch cubes, chopped parsley, mixed herbs, gelatin, sherry, hardboiled eggs, ends trimmed off

veal scallopini (pounded thin), eggs (lightly beaten ), heavy cream, salt and pepper, oregano, flat leaf parsley (finely chopped ), grated parmesan cheese, dry breadcrumbs, extra virgin olive oil, unsalted butter, flour, cream sherry, sweet marsala wine, lemon juice, chicken broth, prosciutto ham (at room temperature ), lemons

veal , scalloppine about 4 large pieces, asparagus spears, blanched, asiago cheese, grated, fresh ground pepper, prosciutto or 4 serrano ham, sage leaves

veal , about 11/2 lb, cut as for scaloppine, chopped prosciutto or cooked ham, ground lean pork, butter, chopped onion, minced garlic, fine fresh bread crumbs, grated nutmeg, freshly ground black pepper , to taste, grated lemon rind, egg, lightly beaten, freshly grated parmesan cheese, salt , to taste, flour, dry white wine, fresh or canned chicken broth

veal scaloppini, salt, freshly ground black pepper, parma ham, leaves of fresh sage, toothpicks, cut in half, flour for dredging, butter, olive oil, dry white wine, escarole, garlic, chopped fine, sage leaves for garnish

veal cutlets (about 1 lb), freshly ground black pepper, fat-free swiss cheese, lean cooked ham, all-purpose flour, egg substitute, dry breadcrumbs, reduced-calorie margarine, fresh parsley sprigs (optional), lemon slices (optional)

veal shoulder or boned shank meat, cut into bite-size cubes, or 2 1/2 lb lamb shoulder or boned leg meat, cut into bite-size cubes, salt and freshly ground pepper, all-purpose flour , for dredging, evoo, for drizzling, butter , cut into pieces, onions, chopped, good-quality sweet paprika, ground cumin, garlic, crushed, fresh bay leaves, green bell pepper, seeded and coarsely chopped, red bell pepper, seeded and coarsely chopped, heirloom or organic tomato, chopped, chicken stock (if using veal) or beef stock (if using lamb), dry white wine (if using veal) or dry red wine (if using lamb), creme fraiche , plus a few dollops for garnish, drained caperberries, for garnish , optional

veal shanks , center cut, 2 inches thick, carrot, chopped, onion, chopped, celery ribs, chopped, garlic cloves, chopped, bay leaves, thyme, sage leaves, white wine, plum tomato (canned ), veal stock, flour, salt & pepper, saffron , soaked in 1 oz. of cold water for 10 minutes, arborio rice, onion, finely chopped, bay leaf, white wine, veal stock, parmigiano, extra virgin olive oil, salt & pepper