Casserole roast of veal with carrots and celery hearts (Rôti de veau poêlé à la Nivernaise) from Julia Child & Company by Julia Child

  • carrots
  • celery
  • onions
  • tarragon
  • pork fat
  • veal roast

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

Accompaniments: Wok sauté of grated zucchini and fresh spinach (Sauté de courgettes, Viroflay)

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

    Pork roast, a boneless cut of beef, or turkey breast can be substituted for the veal roast. See recipe for vegetable variations.

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