Vols-au-vent with veal ragoût in the queen's style (Königinpastetchen) from Black Forest Cuisine: The Classic Blending of European Flavors (page 80) by Walter Staib and Jennifer McGlinn Lindner

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

    Prepare the veal ragoût a day before finishing the recipe. Can substitute veal leg steaks for veal shoulder.

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