Making the cut
- You Say Tonnato. Raisfeld, Robin; Patronite, Rob // New York;9/27/2004, Vol. 37 Issue 33, p94
Reports on the variations of the dish vitello tonnato served in various restaurants in New York City. Protein ingredients used to substitute for the veal in the dish; Cesca chef Amanda Freitag's use of tuna instead of veal in preparing vitello tonnato.
- Meats. // Best of the Best from Louisiana Cookbook;1984, p161
Several recipes are presented including "Double Glace," "Shrimp and Veal Rolls," and Creole Grillades and Grits."
- Easiest main dishes. // Better Homes & Gardens;Feb1985, Vol. 63 Issue 2, p120
The article presents several easy-to-cook recipes including eggs sofrito, reddened veal and beef goulash.
- Choice cut: Chefs braise, praise veal ribs, bone up on ways to use as alternative to chops. Ruggless, Ron // Nation's Restaurant News;8/16/2004, Vol. 38 Issue 33, p49
Discusses the trends in veal cookery. Consideration for the tenderness and the flavor of veal meat compared to beef; Customer preference for veal short rib cookery because of its characteristic fat; Veal cookery with vinegar, mushrooms and polenta.
- OXTAIL AND KIDNEY PIE. Raffael, Michael // Caterer & Hotelkeeper;3/18/2011, Vol. 201 Issue 4669, p44
The article presents several recipes for meat including Ham Hocks, Veal Kidneys and Oxtail and Kidney Pie.
- STEAKS AND CHOPS. Bellamy, Gail // Restaurant Hospitality;Jan2004, Vol. 88 Issue 1, p54
Presents several beef recipes. Legal Seafood Steak and Portobello Mushroom; Cajun Veal Chop;
- Loin and blanquette of veal. // Caterer & Hotelkeeper;10/20/2005, Vol. 195 Issue 4396, p36
The article presents several recipes for beef including Veal Blanquette, Bouquet Garni and Garnishes for the Blanquette.
- FROM STEAKHOUSE TO YOUR HOUSE. Tracht, Suzanne // Bon Appetit;Mar2006, Vol. 51 Issue 3, p72
The article presents several recipes for steak including Kansas City steaks with lobster bÃ©arnaise sauce, braised lamb shanks with coriander, fennel, and star anise, veal cutlets with thyme butter sauce, and hoisin-marinated pork chops.
- Steak out? Conan, Kerri // Restaurant Business;2/10/93, Vol. 92 Issue 3, p89
Discusses ways to use veal and beef cuts in various dishes in restaurants. Rise in per capita consumption for 1992; Casual dining trends; Sample menus from various restaurants; Use of rotisserie; Average prices; Specials as vehicle for menuing less common cuts of beef.