Breast of veal stuffed with sausage & red peppers from All About Braising: The Art of Uncomplicated Cooking (page 317) by Molly Stevens

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, Parmigiano-Reggiano cheese for pecorino Romano cheese, and chicken stock for veal stock. You may use the Veal stock recipe on p. 451.

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