Veal Veronique
Join Jeffery Deaver’s Mailing List for exclusive access to “Fear” and learn how to prepare exquisite Veal Veronique with his guidance.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.jefferydeaver.com.
Cooking tools:
Ingredients
- 4 veal cutlets
- 1 cup all-purpose flour
- Butter as needed
- Olive oil as needed
- 2 tablespoons shallots, sliced thin
- 1 clove of garlic, minced
- 12 ounces beef or veal stock
- 1/2 cup sherry
- 1/2 cup heavy cream
- 8 ounces white seedless grapes
- 4 sprigs fresh parsley
- Salt
- Pepper
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Chicken Véronique recipe | Delia Smith
deliaonline.com
Pheasant Veronique Recipe
recipeland.com
Veal Continental | Canadian Goodness
dairyfarmersofcanada.ca
Sole Veronique
rowenagsrecipes.com
Veal Forestier Recipe
food.com
Sole Véronique Recipe - Cook Your Yummy Cuisine
cookyouryum.com
Dijonnaise Veal Scaloppine | Canadian Goodness
dairyfarmersofcanada.ca
Veal Panee | Just A Pinch Recipes
justapinch.com