139223 veal sun blanc sauce Recipes

veal shoulder , blade chops, fresh ground black pepper, salt, carrots, sliced, onion, sliced, butter, lemon, cut in half, bay leaves, garlic cloves, minced, veal stock or 1/2 cup chicken stock, dry white wine, balsamic vinegar

veal, pancetta, mushrooms (white , cultivated), onions, butter, nutmeg (grounded ), thyme (dried ), olive oil, veal stock, sour cream, parsley (fresh, chopped ), salt, pepper, flour (optional)

butter, garlic cloves, minced or pressed, chicken broth, worcestershire sauce, sun-dried tomato, rinsed, capers

veal cutlet , pounded thin medallion size, diced veal kidney (optional), fresh mushrooms, sliced, shallots or 1 medium onion, olive oil, divided use, butter, divided use, chopped parsley, garlic cloves, minced, dry white wine (1/4 to 1/2 cup), salt and pepper, heavy cream, room temp . (1/4 to 1/2 cup)

butter or 2 tbsp margarine, sun-dried tomatoes (chopped ), onion (chopped ), cooking sherry, heavy cream, ragu pizza sauce, salt, basil, tarragon

veal shoulder cut into 1 inch cubes, patted dry, vegetable oil, butter, carrots, finely cubed, onion, thinly sliced, stalk celery finely minced, minced garlic, dry white wine, beef broth or veal stock, bouquet garni : parsley, bay leaf and peppercorns, beurre manie, (paste made in equal proportions of butter and flour)

veal shoulder, oil, onions, chopped, veal stock, sweet hungarian paprika, ground cumin, garlic, minced, cayenne pepper , to taste, bay leaf, salt and freshly ground black pepper, grain rice, red bell pepper, cored, seeded, peeled and diced, cornichons, coarsely chopped, minced fresh marjoram, minced parsley, minced chives, freshly grated parmesan, butter lettuce, pumpkinseed oil, balsamic vinegar, salt and freshly ground pepper

veal medallions, salt, pepper, olive oil, shallots, madeira wine, veal demi-glace , substitute 6 oz beef stock with 6 oz chicken stock, truffles or truffle oil, substitute mushrooms for or truffle oil, cold butter, foie gras or chicken liver, fresh chopped parsley

veal cutlets , 2 1/2 oz each, essence , recipe follows, egg, slightly beaten with 2 tbsp milk, in a shallow bowl for dipping with veal, saltine crackers , finely crumbled in a blender or food processor, vegetable oil, fresh fettuccine pasta, heavy cream, grated parmigiano-reggiano cheese, salt and black pepper, chopped chives, parmigiano-reggiano cheese for grating, couple of long breadsticks, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

veal (pounded thin), ground veal, ground pork, heavy cream, egg, fresh tarragon, chopped, fresh parsley, chopped, backfin crabmeat , picked well, salt and pepper to season

all-purpose flour, blended salt and pepper, plus more for seasoning, four 4- to 5-oz portions veal shoulder , tenderized and thin, butter plus 1/4 cup or mascarpone, marsala wine, mushrooms, quartered or sliced, minced garlic, blended minced fresh thyme and parsley, veal stock

butter, mushrooms, sliced, sea salt, fresh ground black pepper, good marsala (do not use cooking marsala as they contain salt and lack in flavor), all-purpose flour , plus extra for dusting veal, cut veal, olive oil, chopped fresh italian parsley

evoo, ground veal or ground turkey breast, salt and pepper, onion, very finely chopped, garlic, minced or finely chopped, dry white wine, passata (italian tomato puree in glass jars) or canned tomato puree, organic frozen chopped spinach, thawed and drained, butter, flour, milk, nutmeg, manicotti pasta tubes, soft cheese with herbs, such as boursin, shredded parmigiano-reggiano

fresh veal shanks, olive oil, salt and pepper, mirepoix (onion, carrot, and celery), diced 1/4-inch, garlic, chopped, anchovy fillets, tomato paste, barolo wine, brown veal stock, roma tomatoes, seeded and chopped 1/4-inch, italian parsley, washed and chopped fine

olive oil, salt and pepper, veal shanks (14 oz each), mirepoix (onion, carrot, and celery), diced 1/4-inch, garlic, chopped, anchovy fillets, tomato paste, barolo wine, brown veal stock, roma tomatoes, seeded and chopped 1/4-inch, italian parsley, washed and chopped fine, gremolata , recipe follows

boneless veal shoulder, cubed (1 1/2 inch cubes ), vegetable oil, leeks, washed and sliced, carrots, sliced, dry white wine, veal stock or chicken broth, bouquet garni : in a cheesecloth tie a bay leaf, whole peppercorns and sprigs of fresh dill, whole heads of garlic, crushed and peeled, salt and freshly ground black pepper, fresh dill, chopped for garnish

veal scaloppine, flour, salt, white pepper, clarified butter, minced shallots, sliced mushrooms, drained capers, white wine, lemon juice, veal broth, freshly ground black pepper, crescents peeled honeydew, crescents peeled cantaloupe, chopped parsley

egg, salt, fresh-ground black pepper, fine dry bread crumbs, chopped fresh sage , or 1 tsp dried sage, thick veal rib chops (about 5 oz each), chine bone removed, chops pounded to 1/8 inch thick, butter, lemon, cut into wedges