Mains recipes

Kalvekødsroulade

Stir the chopped meat together with the spices and stir in flour and milk. Sprinkle the dad with salt and pepper. Distribute the dad on the boned breastfeed and roll it firmly around the filling. Tie around with cotton yarn as for a roll sausage. Brown the cal

Calf breast with marvade pan and Christmas salad

Peel and chop onion and carrot into slices. Put them lightly on a pan and pour them into a large ovenproof dish. The veal meat is also browned on the forehead, then put it down to the vegetables. Season with salt, pepper and thyme. The pan is boiled with a lit

Filled calf breast

Arrow and heel loosened. Stir the chopped meat to the father with onion, egg and whipped cream. Crush the pink peppercorns and peel the pepper in the tern. Bring it to the dad with parsley, salt and pepper. Cut a deep pocket in the calf chest. Sprinkle the mea

Stracotto al Chianti Classico (calf fillet in red wine)

Add onion, chilipeber and carrot to the red wine in a deep saucepan. Cut pine nuts, raisins, garlic and parsley roughly. Cut a pocket all the way down through the meat. Put the pine mixture in the pocket, line it with the thread and brown the meat on all sides

Farsized veal breast

Stir the chopped meat with rasp, egg and cream. Season with salt and pepper. Garlic, parsley and thyme. Wide the chest, season with salt and pepper, benefit the filling and roll the chest together over the filling. Stretch with cotton yarn or close with meat n

Fricassé of veal and winter vegetables

Cook the soup with cream fraiche to a suitable consistency. Warm the meat and vegetables into the soup. Season with salt, pepper, capers and horseradish and possibly. parsley. This dish can be served the day after soup on calf breast.

Black pot

The meat is cut into small chops that are lightly knocked with a tied hand. They brown in butter on both sides and put in jam or refractory dish. Chopped onions are shaken. The pot is taken from the heat. Peppers and parsley are added and exchanged for a coupl

Red-fried Piedmontese calf fillet

The oil is heated in a sauce pan. Scallops, bacon, mushrooms and oyster hats are sautéed here. When they have a light brown color, they are poured into a bowl. The pan is recharged oil and heated. The meat is seasoned with salt and pepper and is well-dressed o