aramel shade, set your large stock pot over as many burners
75 degrees.
Flour the veal shanks and saute on both
he tomatoes, white beans, and veal stock. Stir and add rosemary and
Bring the chicken or veal stock to a boil in a
aute pan large enough so veal medallions do not overlap. Dredge
ot, working in batches, place veal shanks in pan and brown
br>Add the lean minced veal and cook until it loses
ognac until almost dry. Add veal stock and reduce by half. Season
in another saucepan, bring the veal stock to a boil, then let
y following recipe 469366. However, use chicken stock instead of veal stock, and replace
il. Add the pork and veal and continue cooking for about
Place the veal cutlets between 2 pieces of
Cook veal with parsley, carrot and bay leaf for approximately 1 hour in enough water to cover veal.
Add more water if needed. Drain and reserve stock.
Put salt pork in cold water and heat to boil without lid.
Boil 2 minutes to get rid of excess salt.
Cut in small pieces and saute in olive oil.
Add green onion, Prosciutto, artichoke hearts and cooked veal and saute until green onions are limp and cooked, about 3 minutes.
Add tomato paste, sherry and veal stock and mix well.
Simmer 7 minutes.
about 2 minutes. Add the veal stock and cream and cook for
inutes. Add 1/2 cup veal stock into the vegetable mixture. Add
minutes.
Add the veal stock, coconut milk, soy sauce, vinegar
o 400 degrees F; season veal with pepper and half the
b chicken or beef for veal stock.
Just make sure that
he pan with the veal stock.
Reduce the stock by half, about
he olive oil. Add the veal stock to the pan. Put the