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Ingredients:
4 slices of Veal Scallopini ( scaloppine)- about ¾ lb (300g) ⅛ inch (3.1275mm) thick
8 asparagus spears
salt and ground pepper to taste
¼ cup flour
7 tablespoons of butter
2 cups of sliced mushrooms about ¼ lb (100g)
4 slices Fortina or Swiss cheese
juice of one lemon
Ingredients
2½lb shoulder or leg roast 1.2 kg
2 tablespoons olive oil 30ml
Salt and pepper to taste
¼ teaspoon ground ginger
1 medium onion sliced
2 grated carrots
4 oz maple syrup 100 ml
4 oz orange juice 100 ml
4 oz Demi Glace sauce mix (sold in an envelope) 100 ml
Ingredients:
¾ lb veal top round (750g)
2 tablespoons butter
8 slices Prosciutto
8 sage leaves
¾ cup of white wine
2 tablespoons butter
1 tablespoon flour
salt & pepper
Ingredients:
4 scaloppine
t tbsp butter, unsalted
4 tbsp Calvados
3 shallots, minced
Chopped parsley and thyme
½ cup dry white wine
½ cup heavy cream
½ vanilla bean, split
Ingredients:
2 1/4 Pounds Veal Cutlet ( 3 - 2 Oz Pieces Per Portion)
2 Tablespoons Flour — as needed
1 1/2 Cups Orange Juice
2 Tablespoons Lime juice
3/4 Teaspoon Orange zest
3 Tablespoons Butter, Unsalted
6 Each Orange Slices — for garnish
6 Slices Lime Slices — for garnish
Ingredients:
• 4 veal cutlets
• Olive oil, as needed
• Salt and pepper to taste
• Duxelles, as needed, (see recipe below)
• 2 oz. sherry or other fortified wine
• 4 oz. beef or mushroom stock
• 2 tablespoons cold butter
• Chopped parsley to taste
Ingredients:
• 1 pound fingerling potatoes
• 1 1/2 cups baby carrots
• 3 celery ribs, chopped
• 3 pounds boneless veal shoulder roast, rinsed and patted dry
• 1 package (1.9-ounce) pre-cooked bacon, Eckrich Ready Crisp®
• 1 can (10 3/4 -ounce) condensed cream of potato soup, Campbell’s®
• 1/4 cup Irish whiskey, Jameson®
• 1 teaspoon salt
• 1 teaspoon ground black pepper
Ingredients:
5 Ounces Veal Cutlet — thinly sliced
2 Fluid Ounces Butter — clarified
1 Teaspoon Shallots
1/2 Ounce Almonds — toasted
1 Fluid Ounce White Wine
1/4 Key Lime — juice only
2 Tablespoons Papaya — cubed
1 Tablespoon Amaretto
1/4 Cup Heavy Cream
Ingredients:
4 veal loin chops (8 ounces each), 3/4″ thick
2 tablespoons unsalted butter
1 large bunch fresh sage
Ingredients:
2 Tablespoons Shallots — chopped
2 Cups Mushrooms — sliced
1 Cup Dark Rum
1 Cup Port Wine
1/4 cup Dijon Mustard
2 Cups Bechamel Sauce
3 Pounds Veal Cutlet (3 - 2 Oz Pieces Per Order)
1/4 cup Olive Oil — as needed
