Veal

Veal cutlets, Beer, Provola cheese, Cooked ham

veal cutlets, Fresh parsley, Garlic, Black pepper, Grated cheese, hard-boiled eggs, tomato sauce

veal or lamb (about 600 grams), canned chickpeas, drained (about 100 grams), ground meat (about 300 grams), tomato, garlic cloves, tomato paste, Derssa (North African spice blend), Salt and pepper, Sweet paprika (or hot paprika if you like it spicy), ras el hanout, caraway, Fresh parsley

all-purpose flour (about 300 grams), fine semolina flour (about 200 grams), water (about 150 grams), milk (about 150 grams), fresh yeast in summer, 2 teaspoons in winter (5 grams in summer, 10 grams in winter), sugar (about 10 grams), extra virgin olive oil (about 25 grams), fine salt (about 15 grams), mixed ground veal and pork (about 500 grams), Extra virgin olive oil,, Sliced mortadella and cooked ham, as desired, mozzarella cheese (about 300 grams)

veal shoulder (about 1 kg 200 g), cut into 1 1/2-inch cubes (4 cm), veal breast pieces (tendons), veal bone, olive oil, butter (about 10 g), finely chopped parsley, dry white wine (about 17 fl oz or 500 ml, such as Riesling), vegetable broth (about 17 fl oz or 500 ml, or hot water plus 1 vegetable bouillon cube), veal stock or demi-glace, large onion, medium carrots, peeled and left whole, large bouquet garni, washed (leek greens, celery leaves, lovage sprig, etc. — in winter, I use frozen bouquets from summer)

carrots, onions, veal (about 1 kg), flour, egg yolk, heavy cream, water (2 liters), margarine, Salt and pepper, Bay leaf, thyme

veal stew meat (about 1 kg), small carrots, small onions, whole cloves, bouquet garni (thyme, flat-leaf parsley, leek greens), mushrooms, any variety (about 100 g), butter (about 60 g), heaping tablespoons flour, egg yolks, Lemon juice, Grated nutmeg, Fresh water

veal (about 700 grams), carrots, leeks, dry white wine (150 ml), Water, flour, green peas (about 200 grams), white mushrooms (about 150 grams), heavy cream (100 ml), egg yolk, mustard

Veal paupiettes from the butcher, smoked bacon pieces (about 200 grams)

veal neck, ground beef, yellow onion, carrot, celery stalk, garlic clove, thyme, bay leaves, green peas, veal stock, (about 60 ml) dry white wine, Salt

veal (cut into large pieces), onions, carrots, small can mushrooms, thyme, Salt and pepper (to taste), veal stock, flour, Water, egg yolk, heavy cream (about 200 ml), Juice of 1 lemon

veal cutlet, about 6.7 oz (190 g), egg, Rosemary, lemon, Breadcrumbs, Extra virgin olive oil, Iodized salt, Black pepper

leek (white part only), carrots, onion, veal stew meat (about 1 kg), Salt, Pepper, butter (60 g), all-purpose flour (60 g), Rosemary, Bay, crème fraîche

veal, prosciutto, fresh sage leaves, Flour,, Olive oil, butter (about 14 grams), Salt, Black pepper

thin slices veal, prosciutto, fresh sage leaves, dry white wine (about 60 ml), All-purpose flour,, Salt, Black pepper, Olive oil, Butter

veal shanks, shallots, butter (50 grams), dry white wine, all-purpose flour,, vegetable broth,, black pepper,, Carnaroli rice (200 grams), saffron threads,, butter,, Parmesan cheese,, vegetable broth,

all-purpose flour (100 g), semolina flour (100 g), unsalted butter (50 g), milk (about 500 ml), unsalted butter (50 g), all-purpose flour (50 g), Salt, pepper, and nutmeg to taste, ground veal (350 g), Italian dry salami (100 g), fresh mozzarella (300 g), Grated Parmesan cheese, to taste, tomato sauce (about 500 ml)

large onion, sliced, of meat (lamb or veal), or a whole chicken, or pieces of fish, potatoes, sliced into rounds, medium onions, fried, garlic cloves, finely chopped, vegetable oil or ghee, Salt to taste, ground cardamom, ground cinnamon, whole cloves, ground black pepper , ground cumin

veal paupiettes, white mushrooms (button mushrooms), flour, veal stock mixed into 3 cups (700 ml) water, Garlic powder, salt, and pepper, heavy cream, finely chopped onion

veal round (about 500 grams), carrots, onion, dry white wine (about 60 ml), water (1 liter), Salt, Olive oil,, tuna (drained), mayonnaise

large veal paupiettes, mushroom powder, olive oil, Salt, Pepper, Chopped chives

about 2.2 lbs veal stew meat (blanquette de veau), carrots, large mushrooms, onion, whole cloves, bouquet garni (bundle of herbs), smoked bacon, dry white wine (120 ml), about 3 1/2 tablespoons butter (50 g), All-purpose flour

veal (neck, breast, or flank), carrots, leek (white part only), whole onions studded with cloves + 1 onion (diced), Fresh parsley, Bay, Thyme, Coarse salt, dry white wine (120 ml), FOR THE SAUCE:, all-purpose flour (about 50 grams) or 1/3 cup cornstarch (about 40 grams), heavy cream (about 200 ml)

carrots, celery stalk, bay leaf, veal eye of round (about 600 grams), Salt and pepper, to taste, capers (20 grams), anchovy fillets, large egg, Juice of half a lemon, Lemon zest, corn oil (50 ml), canned tuna (300 grams)

veal eye of round (or top round), onion, celery, carrot, garlic, bay leaves, rosemary, sage leaves, Black pepper, to taste, Butter,, dry white wine (120 ml), beef broth (250 ml)