This stunning Italian starter combines tender veal, poached in wine, with a tangy tuna mayonnaise. It might sound a bit weird but the flavours work brilliantly. Put the shallots, carrot and celery ...

British rose veal shoulder works really well for this stew, but you could also use stewing steak. In Corsica this is generally served with pasta. Dust the veal pieces in the flour and season with ...

Season the veal cutlets with salt and pepper ... The fried schnitzels can be kept warm in a 250 degree oven for up to 10 minutes. Recipes courtesy of Neue Cuisine: The Elegant Tastes of Vienna ...

See recipe card for full list of ingredients and quantities. Chop the garlic, onion, celery and carrots. You can use a mini blender. Brown the veal in olive oil in a medium sauté pan. Remove ...

While many of the previous recipes we’ve posted in this series ... For the stuffing, chop the veal (shoulder and breast), add the shallot and garlic. Add salt, pepper, and cognac.