Baked veal roast with vegetables As with the brisket traditionally served at the Passover Seder, this veal roast is best cooked and sliced ahead of time and reheated before the meal. For ...

Season the veal with the black pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the veal in 2 batches and cook until it's well browned, stirring often. Place the veal, carrots ...

Transfer the veal to a carving board and let rest for 15 minutes. Spoon the vegetables into a bowl; keep warm. Pour off the fat from the roasting pan and reserve.

To appease the king, his ever-ready-to-please chef served a culinary creation in 1897 that combined all four of Oscar II's favorites into a gorgeous, luscious dish, subsequently dubbed Veal Oscar.

Trim the lower third of the asparagus spears. Bring the water back to a boil; blanch the asparagus 1 minute. Remove from the water with a slotted spoon.

This roast is from Paris's Le Beurre Noisette. The cut they used was veal sirloin, but I used veal filet, which is easier to find. An Italian butcher will have veal sirloin (from which they slice ...

Ingredients. 10 g butter; 800 g boneless, trimmed veal shoulder or shank, cut into 2-3 cm pieces; 1 tbsp plain flour; 50 ml dry white wine; 250 ml (1 cup) strong chicken stock; 1 celery stalk, cut ...