Veal with chestnuts and mushrooms (Le rôti de veau Cévenol) from Goose Fat & Garlic: Country Recipes From South West France by Jeanne Strang

  • veal shoulder
  • girolles mushrooms
  • Show all ingredients...

  • EYB Comments

    Can substitute pork fat for goose fat, and other mushrooms or dried cèpes mushrooms for girolles mushrooms.

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 pork fat for goose fat, and other mushrooms or dried cèpes mushrooms for girolles mushrooms.

  • saladdays on February 01, 2015

    A very good recipe, real French country cooking, just right for cold winter evenings. I used frozen chestnuts which worked well. Highly recommended.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.