Veal chops with sage from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 564) by Amanda Hesser

  • veal chops
  • sage

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

Accompaniments: Raw spinach salad; Puntarelle with anchovies; Almond-carrot salad; Pointe d'asperge; Spinach Roman style; Mushrooms with manzanilla sherry; Pasta with vodka

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.

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