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1-20 of 20 possibilities

large smooth-textured smoked sausage of beef and veal and pork bologna , Bologna sausage
fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach chervil
clear soup usually of beef or veal or chicken consomme
chicken or veal layered with ham, cheese cordon bleu
piece of veal cut of veal
thin slice of meat (especially veal) usually fried or broiled cutlet , escallop , scallop , scollop
lightly sauteed veal cutlets spread with a Soubise sauce and liver paste then sprinkled with grated Parmesan and baked briefly escalope de veau Orloff
larded veal braised and glazed in its own juices fricandeau
firm rather dry variety meat (usually beef or veal) heart
braised veal shanks, Italian osso buco
sliced veal knuckle or shin bone cooked with olive oil and wine and tomatoes and served with rice or vegetables osso buco
rib section of a forequarter of veal or pork or especially lamb or mutton rack
cut of veal suitable for roasting roast veal , veal roast
cut of beef or veal from the fleshy hindquarters of the animal rump roast
sauteed cutlets (usually veal or poultry) that have been pounded thin and coated with flour scallopine , scallopini
veal, thin sliced and sauteed scaloppine
cutlet, especially of veal schnitzel
cutlet, veal schnitzel
deep-fried breaded veal cutlets schnitzel , Wiener schnitzel
lean end of a neck of veal scrag , scrag end
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