Description:
Tullamore Dew Irish Stew
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Description:
Large bunch of beet tops (stems and leaves)
1 or 2 beet roots
2 or 3 salted pickled gherkins - preferably Polish
Some of the pickle juice
Fresh cucumber, dill, onion, chives
Creme fraîche, sour cream or yogurt or a mixture of these
Concentrated veal stock
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Description:
Gypsy Cutlets (Zigeunerschnitzel)
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Description:
This is also good served as a sandwich in hamburger buns with mustard and sliced onion.
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Description:
Wienerschnitzel
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Description:
Makes: 6 servings
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Description:
From the kitchen of Martin James – Copenhagen, Denmark
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Description:
Serve with a sprinkling of Gremolada.
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Description:
This is a specialty of Milan - braised veal shanks.
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Description:
Veal Scallopini
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Description:
Sauce
3 cloves garlic, minced
1 (20 ounce) can tomatoes
4 tablespoons olive oil
1 1/2 teaspoon salt
1 medium onion, chopped
1 (8 ounce) can tomato purée
1 teaspoon basil
1 teaspoon pepper
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Description:
Veal Rolls, Roman Style (Saltimbocca alla Romana)
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Description:
This is a Northern Italian classic.
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Description:
Kebabs (Jewish)
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Description:
If you favor the flavors of the Middle East, you'll enjoy this recipe. It's filled with exotic spices and tastes. If you prefer, you can substitute squash for the eggplant. Note that limou-omani (dried Persian limes) and goureh (sour grapes) are available
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Description:
Jellied Pork and Veal Loaf (Sylta - Sweden)
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Description:
Pastry
2 1/4 cups flour
1 teaspoon salt
3/4 cup cold unsalted butter, cut in small pieces
1 egg, cold
1/2 cup sour cream, cold
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Description:
Kidneys in Sherry Sauce
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