Blanquette de Veau - This type of dish, more typical of the middle class than the nobility, first appeared in the eighteenth century, along with the thickening of sauces with flour and cream. In the nineteenth century, sauces were thickened with cream and an egg, and at
Recipe type: French, Stew, Veal, European, Meat, Soups, Stews and Casseroles
http://www.cooking.com/recipes/static/recipe1512.htm

Cold Veal with Tuna Sauce - A specialty of Milan and Piedmont, vitello tonnato is a typical summer dish. It has a cool, fresh taste and is equally good as an antipasto or as the main course of a light lunch, enjoying wide popularity not only in restaurants but also on the famil
Recipe type: Fish, Italian, Veal, European, Main Dish, Meat
http://www.cooking.com/recipes/static/recipe1429.htm

Artichoke Veal Chops - Tender veal chops are browned and then roasted with bell peppers and artichokes. A fabulous springtime meal. This diabetic recipe is a free preview of our Quick-Smart(TM)Diabetic recipe collection. The complete Diabetic recipe collection is...
Recipe type: Main Dish, Veal, Diabetic, Vegetables
http://beef.allrecipes.com/AZ/rtichkVlChps.asp

Stewed Loin of Veal - This recipe appears in La Maison Rustique, which was published in 1745. Since the Middle Ages, veal has been considered, like poultry, a meat for aristocrats, and for people of weak health. It was regarded as more digestible and finer than beef or ot
Recipe type: French, Stew, Veal, European, Main Dish, Meat, Soups, Stews and Casseroles
http://www.cooking.com/recipes/static/recipe1511.htm

Peppered Veal Chops - Veal is a delicate meat and the French like it quite white, unlike their Italian neighbors. Ideally, veal must be very young and very tender. Its rather insipid taste requires it to be enhanced with subtle sauces, such as the one in this recipe. In t
Recipe type: French, Veal, European, Main Dish, Meat
http://www.cooking.com/recipes/static/recipe1515.htm

Artichoke Veal Chops - Tender veal chops are browned and then roasted with bell peppers and artichokes. A fabulous springtime meal. This diabetic recipe is a free preview of our Quick-Smart(TM)Diabetic recipe collection. The complete Diabetic recipe collection is...
Recipe type: Main Dish, Veal, Diabetic, Vegetables
http://beef.allrecipes.com/AZ/rtichkVlChps.asp

Blanquette de Veau - This type of dish, more typical of the middle class than the nobility, first appeared in the eighteenth century, along with the thickening of sauces with flour and cream. In the nineteenth century, sauces were thickened with cream and an egg, and at
Recipe type: French, Stew, Veal, European, Meat, Soups, Stews and Casseroles
http://www.cooking.com/recipes/static/recipe1512.htm

Cold Veal with Tuna Sauce - A specialty of Milan and Piedmont, vitello tonnato is a typical summer dish. It has a cool, fresh taste and is equally good as an antipasto or as the main course of a light lunch, enjoying wide popularity not only in restaurants but also on the famil
Recipe type: Fish, Italian, Veal, European, Main Dish, Meat
http://www.cooking.com/recipes/static/recipe1429.htm

 Cream Puffs With Creamed Veal Filling
Recipe type: Veal
http://www.everylastrecipe.com/recipedisplay-id-21723.asp

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Grilled Veal Chops with Salad - Nothing could be more rustic and elegant at the same time: a succulent veal chop straight from the charcoal grill, topped with an assortment of fresh bitter greens and thinly sliced artichokes. The meat juices marry superbly with the greens, forming
Recipe type: Chops, Italian, Veal, European, Main Dish, Meat
http://www.cooking.com/recipes/static/recipe157.htm

Meat Stock - A variety of raw meats imparts a subtle depth of flavor and lightness to this versatile stock. The caramelized onion, cheese rind and tomato add to the satisfying richness. Purchased beef stock can replace homemade when you are pressed for time.
Recipe type: Italian, Veal, European, Meat, Soups, Stews and Casseroles
http://www.cooking.com/recipes/static/recipe144.htm

Osso Buco Veal Shanks Simmered with Aromatic Vegetables and Wine - A slow simmering braise is one of our most beloved cooking techniques at Highlands and Bottega. Shanks, veal or lamb lend themselves perhaps best of all to this method. This is the only meat that we do occasionally buy frozen (and then slowly defrost
Recipe type: Italian, Veal, European, Main Dish, Meat
http://www.cooking.com/recipes/static/recipe1097.htm

 Panneed Veal
Recipe type: Veal
http://www.everylastrecipe.com/recipedisplay-id-17418.asp

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Peppered Veal Chops - Veal is a delicate meat and the French like it quite white, unlike their Italian neighbors. Ideally, veal must be very young and very tender. Its rather insipid taste requires it to be enhanced with subtle sauces, such as the one in this recipe. In t
Recipe type: French, Veal, European, Main Dish, Meat
http://www.cooking.com/recipes/static/recipe1515.htm

Perugia Veal Escalopes - An easy dish from the family cuisine of Umbria, this one has one unusual feature: whereas meats are usually browned first and then enriched with various sauces or pan juices, here the meat is added to a rich layer of base ingredients before cooking b
Recipe type: Italian, Veal, European, Main Dish, Meat
http://www.cooking.com/recipes/static/recipe1426.htm