The Regent's Recipes
Apple and Veal Stuffing
Tourtière Briochée
Featured in the book Ma cuisine week-end Book (French Version)
Balsamic-Glazed Veal Cutlets
Maple and Pear Veal Medallions
Venetian Style Veal Liver (Fegato Alla Veneziana)
Veal Cutlets with Mushroom and Whiskey Sauce
Crispy Sweetbreads
Milk-Fed Quebec Veal Burgers with Sundried Tomatoes and Ricotta
Veal Stroganoff
