Menu Enter a recipe name, ingredient, keyword...
Logout / Welcome
Newsletter

Veal. - 4 recipes

Google Ads

Chef Tips and Tricks

How to trim and tie a roast

In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home. 

Top rated Veal. recipes

By

Vegetables: Peel the turnips keeping their round shape, and about 2 cm of the leaves

  • The vegetables:
  • 1 bunch small turnips
  • 1 bunch baby carrots
  • 250 g fresh peas
  • 250 g mushrooms
  • 1 bunch of green asparagus
  • 12 radishes
  • 40 g butter
  • salt and pepper
  • Puree:
  • 500 g of beans
  • 20 g butter
  • 10 cl of single cream
  • salt and pepper
  • Veal:
  • 4 veal cutlets
  • 2 tablespoons of mustard seeds
  • 1 tablespoon of honey & thyme
  • 8 sprigs of rosemary
  • salt and pepper
  • The emulsion:
  • 30 cl of single cream
  • 1 sprig of rosemary
  • salt and pepper
  • Presentation:
  • some peeled beans or peas
  • 4 sprigs of rosemary
  • 12 peas
  • mustard seeds
3.4/5 (109 Votes)

By

- Fry the onion in a pan

3.9/5 (100 Votes)

By

Melt the butter or margarine and fry lightly the onion and garlic 3 to 4 minutes

4.1/5 (10 Votes)

By

1 - Prepare a court bouillon: Put in 1 litre of cold water a carrot, an onion, salt, pepper and a dash of vinegar

  • - 1.5 kg loin of veal
  • - Veal bones
  • - 125 g veal sweetbreads
  • - Pistachios
  • - 350 g pork loin
  • - 1 bard
  • - 5 eggs
  • - marjoram
  • - 3 onions
  • - 1 leek
  • - 2 carrots
  • - 150 g of peas
  • - 1 artichoke heart
  • - White wine
  • - Bread
  • - stock
  • - Grated parmesan
  • - Butter
  • - Vinegar
  • - Salt and pepper.
2.1/5 (67 Votes)

Any burning questions? Ask our chefs below!

Rack of veal Genoa-style Medley of spring vegetables, mashed beans, veal with mustard and a rosemary emulsion