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Grilled Eggplant Antipasto With Creamy Walnut Sauce, Tomato, and Feta from Modern Sauces

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Brown Veal Stock

(The Essence of Emeril, Episode: Stocks, Season: 11)

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Buckwheat Crêpes with Roast Veal and Parmesan

(Food & Wine, January, 2007)

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Burger Bistro Veal Osso Buco Burger

(Roadtrip With G. Garvin, Episode: Brooklyn, Season: 1)

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Butterflies With Veal Sauce: Pavoncelle Abruzzese

(Molto Mario, Episode: Farfalle Fun, Season: 9)

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Cafe Boulud's Blanquette De Veau

(Bon Appétit, February, 2000)

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Calf's Liver with Madeira Sauce

(Cooking by James Peterson, 2007)

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Calf's Liver with Onions

(Cooking by James Peterson, 2007)

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Cannelloni or Stuffed Shells With Veal and Sweet Sausage

(Rachael Ray’s Week in a Day, Episode: Italian Comfort, Season: 5)

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Cannelloni Stuffed with Veal and Herbs

(Cooking Light, March, 1997)

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Catalan-Style Braised Veal Ribs with Green Olives

(Food & Wine, October, 2005)

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Chard and Mushroom-Stuffed Breast of Veal

(Bon Appétit, December, 2011)

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Chianti Braised Osso Buco With Roasted Fennel And Fingerling Potatoes And Lemon Parsley Pesto

(Sara’s Secrets, Episode: The Chefs Cook At Home, Season: 3)

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Chilled Veal Roast With Herbes De Provence and Fennel Salad

(Food & Wine, August, 2011)

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Cholent

(Melting Pot, Episode: Eastern European - We’re in a Stew, Season: 2)

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Composed Salad of Veal Brains, Radish, Anchovy and Quail Egg With Butter Vinaigrette

(Unique Eats, Episode: Adventure, Season: 1)

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Corzetti Pasta with Veal Ragù

(Food & Wine, September, 2007)

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Cotoletta Di Vitello Al Miele (Roast Veal Chop With Honey)

(Washington Post, October, 2006)

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Creamy Veal Stew

(Cooking by James Peterson, 2007)

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Curried Veal With Shallot And Pear Sauce

(Bon Appétit, September, 1997)

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Double Cut Veal Chop Saltimboca

(Easy Entertaining With Michael Chiarello, Episode: Italian Steakhouse, Season: 10)

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Double-Cut Veal Chops with Aromatic Pan Sauce

(Bon Appétit, May, 2001)

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Easter Veal Loin with Fennel-Lima Bean Puree

(Food & Wine, April, 2004)

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Eggplant And Veal Pastitsio

(Gourmet, October, 2005)

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Eggplant and Veal Stew

(Monterey County Herald, November, 2011)

Eggplant and Veal Stew 1 lb. eggplant, cut into 1-inch cubes 2 carrots peeled and sliced into ½-inch coins 2 tsp.
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Emeril’s Oven-Braised Osso Buco With Orzo "Risotto"

(The Essence of Emeril, Episode: Casseroles, Season: 10)

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