Poached veal with saffron aioli and quail eggs from Feasting: A New Take on Jewish Cooking (page 138) by Amanda Ruben

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

Accompaniments: Raw greens and grains

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

    Veal must be made 1 day before serving.

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