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Directions:
Heat 2 tablespoonfuls of olive-oil in a stew-pan; add 2 sliced onions, a clove of garlic and a few capers. Let fry a few minutes. Stir in 1 tablespoonful of flour until brown; add 1/2 cup of stock; season with salt, pepper, cinnamon, cloves and a pinch of saffron. Add 1 cup of white wine; let boil; then add cooked veal sliced thin. Let cook ten minutes in the sauce and serve very hot.
The Most Popular Veal Cookbooks
• The Heinz Book of Meat Cookery: Recipes for Appetizing Dishes of Beef, Lamb, Pork and Smoked Meats, Veal, Poultry, Fish• The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning and Cooking Today's Beef, Pork, Lamb and Veal• San Juan Classics II Cookbook (San Juan Classics Cookbook)• Omaha Steaks Good Life Guide & Cookbook 2001-2002• Beef, Veal & Lamb Cookbook -• Armour's Meat Cook Book: Recipe Ideas for Beef, Veal, Pork, Lamb and Poultry As Well As Buying Helps• Plain and Fancy Hamburger Cookbook: with ground meat recipes for beef, pork, veal and lamb• The Southern Heritage Beef Veal & Lamb Cookbook• Plain & Hamburger Cookbook- With Ground Meat Recipes for Beef, Pork, Veal and Lamb• Deftige Hausmannskost |
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