Panéed veal and shrimp from Brennan's of Houston In Your Kitchen (page 92) by Carl Walker

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 veal escallops for veal flank. You may use the Creole meat seasoning on p. 156, and the Creole seafood seasoning recipe on p. 157.

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