Menu still undecided? A good wine to uncork and a rich and tasty dish like the stuffed veal pocket will make your holiday ...

Add the flaked sea salt and bring to a gentle simmer. Cook the stock for 30 minutes. Using a sharp knife, trim the veal of any fatty bits or sinew. Lower the veal gently into the warm stock and ...

British rose veal shoulder works really well for this stew, but you could also use stewing steak. In Corsica this is generally served with pasta. Dust the veal pieces in the flour and season with ...

This is the star of French ragout ! Some veal meat so tender and savoury, with all the herbs and flavors that makes French ...

Season the veal cutlets with salt and pepper ... about 1 minute. Turn and cook for another minute, swirling the skillet. Using a slotted spatula, transfer the schnitzel to the baking sheet.