|Roman Food Poems (None)|
|by Alistair Elliot|
It is quite bizarre that a culture so besotted with food and all things relating to the stomach and the senses should have left but one cookery book.
1 - 10 of 18 for veal tenderloin
Result Page: 1
Pound veal. Season lightly ... sauce to desired consistency. Add parsley. Season to taste with lemon juice and salt. Spoon sauce over veal. 6-8 servings.
Brown meat lightly, then add rest of ingredients, but almonds. Bake 1 1/2 hours at 300 degrees. Add almonds and chow mein noodles the last 1/2 hour ...
1. Sprinkle beef ... Add beef or veal broth. Bring to ... cling to edge of skillet. 6. Swirl 4 tablespoons butter into sauce. Serve on top of tenderloins.
Dip veal in flour, shaking ... blending with a small whip to a creamy texture. Pour sauce over veal. Serve immediately. Makes 6-8 servings of 3 pieces each.
Heat oil, add sausage and brown on all sides. Add onion and green pepper. Cook until tender over low heat. Drain off most of oil. Add: Half of each ...
In a saute ... butter and brown tenderloins on all sides. ... boil. Taste for seasoning. Spoon over pork. Can be baked in oven, 350 degrees, 1 1/2 - 2 hours.
Cut tenderloin into 9 pieces. ... coat pieces of veal. Dip crab ... or crab meat are not available, use 1 (6 ounce) package frozen king crab meat, thawed.
Dust meat with flour and paprika. Saute meat to sear it, quickly in a hot skillet with a touch of oil. When meat has some color, deglaze pan with one ...
Prepare a spice ... in cheese-cloth. Brown veal bones in an ... stirring. Dredge pork, tenderloins in flour and ... Serves: 6. (Prep and Cooking Time: HOURS)
Result Page: 1
top of page