|by Philippe Durand|
From master pastry chef Philippe Durand, here are recipes for 100 devilishly delectable plated desserts and dozens of magnificent ideas for decora...
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.
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
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.
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.
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.
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.
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 ...
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.
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.
top of page