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Stew contains veal, tomato and mushrooms. In middle of plate i...
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Above view of uncooked Veal (Vitello).
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Above view of Veal Rolls in a Sauce on a Turqoise plate.
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Two Slices of Raw Veal.
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Free the meaty tenderloin lying along the backbone and remove ...
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Angle the knife horizontally and cut away the meat from betwee...
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Inserting knife under the bones so that the backbone can be cu...
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Cutting away the backbone, using a knife.
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Rolling the meat, using hands, with the fat on the outside.
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Tying the flank flap in place using separate pieces of string ...
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Outlining the bones using the point of a sharp knife, to remov...
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With the back edge of a cleaver, pound sharply between each ri...
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Removing the bones using hands after cutting cartilage joining...
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Cutting around the breastbone, keeping the knife close to the ...
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For cushion roast: Filling a deep pocket cut in meat with stuf...
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With a trussing needle and string, sew the edges of the breast...
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After spreading the stuffing lengthwise on meat, roll and tie ...
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Cutting diagonally across the muscle to give the largest possi...
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Two veal escalopes covered in deep red sauce and served with t...
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Veal escalope drizzled with prune sauce served with gratin dau...
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