Main course recipes

Veal Loin Chops with Sage and Marsala

Six thin bone-in veal loin chops quickly browned in sage butter and finished with a small amount of Marsala and flour-thickened pan juices.

• 30 min

Veal Paupiettes with Parsley Pan Sauce

Six breadcrumb-filled veal rolls braised in a light broth and herb sauce.

• 90 min

Veal Quenelles with Tomato, Mushrooms and Olives

Delicate poached veal quenelles made with suet and a thick milk sauce, served in tomato sauce with mushrooms and brined olives.

• 100 min

Veal Roll with Parsley Omelette

A thin veal cutlet rolled tightly around a Parmesan and parsley omelette, browned in butter and gently finished in stock.

• 100 min

Veal Rolls with Artichokes

Thin veal cutlets wrapped around artichoke wedges coated in finely chopped prosciutto and butter, then braised in tomato sauce.

• 90 min

Veal Rolls with Marrow and Prosciutto

Thin veal cutlets rolled around finely minced veal, prosciutto, marrow, Parmesan and egg, then gently braised in a tomato soffritto.

• 80 min

Veal Rolls with Olives, Capers and Anchovy

Thin veal rolled around finely chopped brined olives, vinegar-pickled capers and anchovy, then cooked gently in butter and tomato sauce.

• 60 min

Veal Shank Stew on Toast

Small pieces of gelatinous veal shank gently stewed with unpeeled garlic, tomato and butter, served with their sauce over toasted bread.

• 155 min

Veal Tongue in Dolce-Forte Sauce

Tender whole veal tongue, including its tender throat portion, braised and finished with a sweet-sour currant, chocolate, pine-nut and candied-peel sauce.

• 220 min

Veal Tongue in Raisin-Paprika Sauce

Boiled calf tongue, peeled and sliced, then simmered in a browned vinegar, raisin and paprika gravy.

• 215 min

Veal and Giblet Stuffing for Chicken

A finely chopped veal, giblet and mushroom stuffing bound with bread, Parmesan and eggs, cooked inside a chicken.

• 180 min

Veal and White-Sauce Soufflé

A light savoury soufflé of minced cooked veal folded into a white sauce with egg yolks and beaten whites.

• 55 min

Veal in White Wine, Caper and Saffron Sauce

Slices of already-cooked veal warmed in a lightly thickened white wine sauce with capers and gentle spice.

• 45 min

Veal, Sweetbread and Mushroom Croquettes

Deep-fried croquettes of cooked veal, food-grade sweetbread and mushrooms, served with cream sauce.

• 90 min

Veal-Wrapped Cotechino

Fresh cotechino wrapped in a thin veal slice, gently braised with coarse vegetables and dried mushrooms, then sliced and served with its strained juices.

• 190 min

Venison Chops with Grapes

Broiled venison chops with butter-sautéed white grapes and currant jelly on the side.

Venison Steaks with Claret and Mushrooms

Venison steaks browned with aromatics then simmered in claret with mushrooms, served with currant jelly.

• 70 min

Venison with Apple, Curry and Currant Jelly

Already cooked venison warmed in an apple-onion curry sauce with carrot and currant jelly.

• 55 min

Venison à la Parisienne with Sherry Mushrooms

Venison pieces first fried with herbs, then gently simmered in consommé and finished with sherry mushrooms.

• 110 min

Viareggio-Style Cacciucco

Mixed fish cooked briefly with garlic, red chilli, wine and tomato, served with the cooking juices and bread in a separate dish.

• 40 min

Vienna Goose Breast Baked on the Bone

Minced goose breast mixed with herbs, eggs and crumbs, shaped back onto its bone and baked brown.

• 100 min

Vienna Rib Roast with Aromatic Vegetables

Beef rib roast rubbed with vinegar and ginger, roasted over onions, carrot and celery with stock.

• 140 min

Vinegar and Sour-Cream Roast Mutton

A leg of mutton roasted with celeriac, carrot, onion and warm spices, finished in a tangy sour-cream pan sauce.

• 205 min

Virginia Ham with Twelve Poached Eggs

Virginia ham slices topped with poached eggs.