Veal cutlets with chanterelles in Madeira sauce (Telyatina s lisichkami s sousom is Maderi) from Please to the Table: The Russian Cookbook by Anya Von Bremzen and John Welchman

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

  • PanNan on September 15, 2024

    Delicious! The sauce made the dish. I doubled the chanterelles to a pound and would do so again as it didn’t overwhelm the sauce at all. I served this dish with noodles and there was just enough sauce to cover the meat and noodles.

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