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.
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Already cooked venison warmed in an apple-onion curry sauce with carrot and currant jelly.
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Vermicelli with Milk
Milk-vermicelli soup bound with arrowroot, cream and two yolks.
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