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Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed; however, most veal comes from young male calves of dairy breeds which are not used for breeding. [1] [2] Generally, veal is more expensive by weight than beef from older cattle.
This is a list of veal dishes, which use or may use veal as a primary ingredient. Veal is the meat of young calves, in contrast to the beef from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves. [1] Generally, veal is more expensive than beef from older cattle.
Beef olives are an English meat dish consisting of slices of beef rolled and tied round a stuffing and braised in stock. Veal is sometimes used instead of beef, but the latter has been more common since the 18th century. Similar dishes are familiar in cuisines of other countries including France, Italy, Germany, Poland and the Czech Republic.
Veal is the meat of young cattle , in contrast to the beef from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves (bull calves) of dairy cattle breeds. [7] Generally, veal is more expensive than beef from older cattle.
Veal Orloff, or veal Orlov (French: veau Orloff or veau Orlov), is a dish created by Urbain Dubois, a 19th-century French chef employed by Prince Orloff, the Russian ambassador to France. [1] The dish consists of thinly sliced braised loin of veal , with duxelles and soubise layered between the slices, topped with Mornay sauce , and browned in ...
The dish is prepared from veal slices, butterfly cut, about 4 mm (3 ⁄ 16 in) in thickness and lightly pounded flat, slightly salted, and rolled in flour, whipped eggs, and bread crumbs. The bread crumbs must not be pressed into the meat, so that they stay dry and can be "souffléd".
' Roman-style saltimbocca '), [1] which consists of veal, prosciutto and sage, rolled up and cooked in dry white wine and butter. Marsala is sometimes used. Also, sometimes the veal and prosciutto are not rolled up but left flat. An American variation replaces the veal with chicken or pork. [2] [3]
Blanquette de veau (French pronunciation: [blɑ̃kɛt də vo] ⓘ) is a French veal stew. In the classic version of the dish the meat is simmered in a white stock and served in a sauce velouté enriched with cream and egg. It is among the most popular meat dishes in France.