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Cut veal into 16 even-sized pcs. Lb. each piece to 1/8 inch thickness. Spri ...

Cut veal into 6 portions and lb. very thin. Prepare stuffing as directed on ...

Salt and pepper each piece of veal, set aside. To make stuffing, combine br ...

Combine chopped onion, melted butter, crumbs, water, salt, pepper, and poul ...

Cut veal into 6 inch squares. Saute/fry onion and celery in 2 Tbsp. butter. ...

Wrap veal around prosciutto and secure with skewers. In warm oil and butter ...

Serve with either a Riesling or perhaps a Provence Rosé d'Anjou, which h ...

Beat egg well then fold in all remaining ingredients (stuffing only). Roll ...

* The Chicken Breast should be skinned, boned and split and weigh about 12 ...

Have veal cut into 8 serving pcs and put through tenderizer. Lb. each piece ...

About 1 hour before serving, trim roots & any wilted tops from green on ...

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