Main Course (10)
The sauce accompanying this dish is made from a rich, concentrated veal stock.
Roasting a veal breast renders it juicy and flavorful.
During the postwar restaurant boom, this roast was the epitome of fine dining. We happen to agree.
This luscious sauce adds complex flavor to filet mignon, a mild-tasting cut.
Corn Chex both bind and flavor this meat loaf dish from The Breakfast Cereal Gourmet (Andrews McMeel Publishing, 2006).
We enjoyed this dish while celebrating Christmas at the Ahwahnee Hotel in Yosemite National Park.
We learned how to make this dish in the kitchens of the dwindling Shaker community in Sabbathday Lake, Maine, where simplicity is a paramount virtue.
Ask your butcher to debone the veal, reserving the bones for you.
The secret to these succulent ribs is to roast them first, then marinate them overnight.