Grammy’s Meat Pie was made to celebrate the Christmas season. A French Canadian tradition, Tourtierre was always part of the Reveillon on Christmas Eve after Midnight mass, but it was also served when friends came to call. Last season’s chili … Continue reading
Category Archives: Veal
Veal Piccata is simple to prepare and delicious. Originally from Italy, Veal Piccata is now a standard for veal scallops. The richness of the butter and the sourness of the lemon complement the salty, vinegary, pungent flavour of the capers. … Continue reading
In this version of Veal Marsala, the veal (which has been tenderized) is cooked over a high heat until it is golden brown. Then the cooking is completed with a lovely mushroom Marsala sauce. Even though I purchase good … Continue reading