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Cover ingredients with water, simmer, skim, and cook in a low oven at 150°C for 1 hour. Strain.
Blanch leaves, fill with seasoned meat mixture, roll and tie. Poach in broth for 10 minutes, untie, and serve.
Double-breaded stuffed veal served with a buttery potato cake, charred baby leeks, and a rich herb mushroom cream sauce.
Pan-fried veal served with a rich, garlic-infused mushroom cream sauce and fresh herbs.
Crispy herb-crusted veal schnitzel served over a sweet and tangy apple and tomato ragù.
A traditional blend of pork, veal, suet, and herbs formed into skins or cakes and fried until cooked through.