|Pourcel Brothers Cookbook|
|by Laurent Pourcel|
This cookbook encompasses the ideology of the Pourcel brothers' company 'La Compagnie des Comptoirs' - the introduction of spices and ingredients ...
11 - 20 of 95 for breast of veal
Cut veal breasts into large pieces. ... sides. Add rest of ingredients except linguine. ... Simmer covered for at least 2 to 2 1/2 hours. Serve over linguine.
Make a slit in veal (pocket). Lightly coat ... roasting pan and bake 1 1/2 hours (30 minutes per pound). Serve with oven baked potatoes, onions and carrots.
Season meat with the following: After meat cooks about 1 hour, drain fat off and then fill pocket with stuffing. Mix and stuff. Roast in a 325 degree ...
Put sliced onions on bottom of roasting pan. Make ... When meat becomes a little soft, add parboiled potatoes. Bake about 2 hours. Uncover last 1/2 hour.
To make the ... pepper. Stuff the veal with the mixture ... skewers and slice the veal. Serve hot, with the pan juices poured over or cold. Yield: 6 servings.
Have your butcher cut a pocket in the veal. Sauté the ... plus 1 cup of wine to the ... uncover during the last 1/2 hour to brown the veal. Yield: 6-8 servings
Make a pocket in veal. Slightly soak ... ingredients with 3/4 of bread (reserving rest ... hours. Remove cover for last half hour only, to brown. Serves 4.
Crumble bread into ... stuffing. Butter the top of veal pocket. Place veal in roasting pan. Add 1/2 cup of water. Cover and cook at 350 degrees 2 hours.
Saute in 1/3 cup of vegetable shortening until ... taste Pour over veal and bake 2 ... to brown. Add water if needed and baste. Cool gravy and remove fat.
Preheat oven to ... (pocket) in the veal. Lightly coat ... hours (30 minutes per pound). This stuffing may be replaced with your favorite stuffing. Serves 4.
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