Veal Tongue in Raisin-Paprika Sauce
Boiled calf tongue, peeled and sliced, then simmered in a browned vinegar, raisin and paprika gravy.
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Veal and Giblet Stuffing for Chicken
A finely chopped veal, giblet and mushroom stuffing bound with bread, Parmesan and eggs, cooked inside a chicken.
Veal and White-Sauce Soufflé
A light savoury soufflé of minced cooked veal folded into a white sauce with egg yolks and beaten whites.
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.
Veal, Sweetbread and Mushroom Croquettes
Deep-fried croquettes of cooked veal, food-grade sweetbread and mushrooms, served with cream sauce.
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.
Venison Chops with Grapes
Broiled venison chops with butter-sautéed white grapes and currant jelly on the side.
Venison Chops with Sauce Poivrade
Pan-fried venison chops finished with a strained, peppery demi-glace sauce.
Venison Steaks with Claret and Mushrooms
Venison steaks browned with aromatics then simmered in claret with mushrooms, served with currant jelly.
Venison with Apple, Curry and Currant Jelly
Already cooked venison warmed in an apple-onion curry sauce with carrot and currant jelly.
Venison à la Parisienne with Sherry Mushrooms
Venison pieces first fried with herbs, then gently simmered in consommé and finished with sherry mushrooms.
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.
Vienna Goose Breast Baked on the Bone
Minced goose breast mixed with herbs, eggs and crumbs, shaped back onto its bone and baked brown.
Vienna Rib Roast with Aromatic Vegetables
Beef rib roast rubbed with vinegar and ginger, roasted over onions, carrot and celery with stock.
Vienna Schnitzels
Breaded veal schnitzels with lemon and anchovy, served with a hot tomato sauce.
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.
Virginia Ham with Twelve Poached Eggs
Virginia ham slices topped with poached eggs.
Vitello Tonnato with Anchovy and Lemon
Thin cold veal slices marinated in a loose tuna, anchovy, olive-oil and lemon sauce, finished with capers and lemon wedges.
Watercress and Pea Pasta Bake
Celeriac and onion soften with cider before peas, watercress and cooked pasta are added. The covered dish finishes in the oven.
Weakfish, Vert-Pré
Split weakfish baked in white wine and served with a creamy green herb sauce.
Wheaten Griddle Cakes
Small golden wheat cakes cooked in batches and served with maple syrup on the side.
Wheatena Porridge with Cream and Sugar
Wheatena hot cereal simmered briefly in equal volumes of water and milk, with cream and sugar served separately.
White Onion Frittata
A gently cooked frittata with large white onion strips soaked in cold water, dried and lightly browned before adding the eggs.
White Perch Sautés
Small white perch fried in butter, served with lemon pieces and parsley.