Herb-crusted veal escalopes with lemon, shallots, and garlic from The Cook and the Gardener: A Year of Recipes and Writings for the French Countryside by Amanda Hesser

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

Accompaniments: Baby potatoes in hazelnut oil; Turnip-potato gratin; Haricot beans with winter savory, finished in red wine

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

    See recipe for variation

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.