int Brown Chicken stock (or veal stock) Found in frozen section
ecessary.
FOR THE BEEF WELLINGTON: Preheat oven to 400 degrees
Place each slice of veal between 2 sheets of
Bring ground beef, veal and pork to room temperature
hat has formed. Add the veal and cook, stirring, until the
Prepare veal cutlets.
Line
baking
dish with layer of tomato sauce and
sprinkle
with
Parmesan
cheese
and ground pepper. Place a layer of veal cutlets on tomato sauce.
Place a 1/4-inch slice
of Mozzarella cheese on each cutlet.
Sprinkle with a little pepper and cover with tomato sauce.
Sprinkle with Parmesan cheese.
Bake,
uncovered, 15 to 20 minutes at 375\u00b0.
Makes 6 to 8 servings.
Serve with cooked spaghetti, if desired.
Brown veal on each side 2 minutes; let cool.
Roll out dough. Spread 3/4-inch of stuffing evenly over it.
Place veal in middle; fold over and brush with beaten egg.
Bake in preheated 375 degrees oven 35 minutes.
Serve with Madeira Sauce and fresh vegetables. Makes 4 servings.
This recipe for frying
veal cutlets is used in most of my recipes.
You
can
also
use
Boneless Chicken Breasts in place of
veal.
You
will find veal or chicken cooked in this manner to be fluffy and very moist.
hicken is cooking.
Chicken Wellington:
Divide each Boursin into
ver shanks.
Cover the veal shank with aluminum foil and
Mix eggs and milk.
Set aside.
Mix bread crumbs, grated cheese and garlic salt.
Dip veal steaks in flour then quickly in egg mixture.
Dip in bread crumb mixture until well coated. Heat oil in skillet.
Add breaded veal.
Fry until brown on both sides.
Add more oil if necessary.
Drain on paper towel.
eadspace.
Ladle hot broth (recipe below) over meat, leaving 1
o 4 hours.
Salmon Wellington.
Preheat oven to 400
stirring occasionally.
Meanwhile, season veal scallops on both sides with
Saute the veal the oil in a skillet until browned.
Add the onions and the paprika and cook until browned.
You add the paprika now to develop the flavor.
Put the potatoes in the bottom of a crock pot.
Add the browned meat, onions, and remaining.
ingredients, placing the tomatoes on top.
Cover and cook on low for 6 to 8 hours.
The true Hungarian recipe calls for 1 cup of sour cream to be added at the end, right before serving.
I leave this out since I don't mix meat with dairy.
Serve with broad noodles.
Brown veal or turkey, drain if necessary.
Bring to boil tomato juice plus 3/4 can of water.
Add bouillon, cabbage, celery, parsley and meat.
Simmer until cabbage is tender (about 1/2 hour). Add vinegar and serve.
large bowl, mix the veal, shallots, soy sauce, sesame oil
ealable bag, add marinade and veal. Refrigerate 12-24 hours.
he tomatoes, white beans, and veal stock. Stir and add rosemary
Place the veal steaks between sheets of plastic