Cook's Illustrated Magazine, Sep/Oct 1993

  • Braised veal breast with sausage, olive, and Swiss chard stuffing (page 3)

    from Cook's Illustrated Magazine, Sep/Oct 1993 Cook's Illustrated Magazine, Sep/Oct 1993

    • Categories: Stews & one-pot meals; Main course; Cooking for a crowd
    • Ingredients: veal bones; onions; carrots; celery; garlic; Swiss chard; fennel seeds; dried red pepper flakes; Italian sausages; ground veal; Parmesan cheese; black olives; bread crumbs; veal breast; dry white wine
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  • Published Sep 01 1993
  • Format Magazine
  • Page Count 32
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen