Breast of veal braised with garlic, parsley & lemon from All About Braising: The Art of Uncomplicated Cooking (page 313) by Molly Stevens

  • veal stock
  • lemons
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute dry white vermouth for dry white wine, and chicken stock for veal stock. You may use the Veal stock recipe on p. 451.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry white vermouth for dry white wine, and chicken stock for veal stock. You may use the Veal stock recipe on p. 451.

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