Definitions

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • n. meat from a calf

Etymologies

Sorry, no etymologies found.

Examples

  • His father came from a long line of chefs, and the first thing Paul Bocuse cooked as an 8-year-old boy, under the watchful gaze of his mother, was a rognon de veau with a potato puree—the type of food he still serves today.

    Chef Paul Bocuse Harks Back to His Youth

  • His bedroom was above the kitchen and when his grandmother cooked blanquette de veau for Sunday lunch, the aromas would waft upstairs.

    Cookery masterclass: Alain Ducasse

  • With the streets and sidewalks cleared, now's your chance to enjoy a presse de veau, grilled octopus and molten chocolate cake lunch at Cafe Boulud, or a black Tuscan kale, smoked beef rib and chocolate pudding dinner from Resto's.

    Restaurant Week Extended After Snow Storms

  • Henry Harris, the chef at Racine, usually offers standard dishes such as tête de veau calves head or sautéed lamb sweetbreads with girolles, leeks and carrot puree.

    A Deliciously Offal Meal

  • He shrugged, lit a cigarette and we got back to the important work of making a perfect blanquette de veau

    Why Fancy Cakes Can Taste So Crummy

  • There will be stews and confits and cassoulets; there will be black pudding and rabbit and tranche de tête de veau pané gribiche.

    Pierre Koffmann: 'Not enough British chefs cook from the heart'

  • My first thought was the blanquette de veau that David Hagedorn featured in one of his Real Entertaining columns this year.

    Chat Leftovers: Finally, they're in Dutch

  • The Julie/Julia Project was an entry-by-entry accounting of her offsetting her workaday life by cooking her way through Mastering the Art of French Cooking, Volume 1, which is comprised of 500+ often idiosyncratic recipes like poulet poele a l'estragon (page 249), veau sylvie (page 357), and jambon farci et braise (page 394).

    Elissa Altman: Julia, Julie, Judith, and Me

  • Its used to thicken sauces, a process often called li jus de veau li is veal stock thickened with a slurry.

    Ratio

  • Shortly after this section, the characters are in a French restaurant ordering moules soup, three-onion salad, cervelle de veau in a red wine sauce, lentil soup, and angler roasted in a paper bag with polenta.

    Néojaponisme » Blog Archive » Loss and Recovery: 1Q84 and Murakami’s Sunken Continent

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