Our Pantry - Reduced Veal Stock
A rich, decadent sauce spiked with cognac and the sweet tang of dried cherries--marvelous over your best beef or veal roast.
This magical blend of caramelized balsamic vinegar and Glace de Veau Gold makes a contemporary drizzle of sauce that is clean and enticing to the palate.
The sunny flavors of Provence come to mind in this fragrant veal stew simmered with fennel, sweet bell peppers, olives, and orange zest. Serve it over wide pasta noodles, boiled potatoes, or couscous.
A hearty, Italian-style stew for a chilly evening--and it's simple to prepare!
Everyone loves a robust, aromatic sauce on roast beef, venison or veal. Our Merlot sauce adds a sophisticated flourish to all red meats and even the most mundane mashed potatoes. As a variation, substitute Marsala and diced white mushrooms with veal chops. That’s amore!
When artichokes and mushrooms are partnered with the palest veal, Glace de Poulet Gold adds just the flavor needed for the rich sauce without overpowering the other ingredients. This hearty dish gets better as it sits, so you can make it ahead. Double it for a crowd. Serve over buttered noodles, rice, or couscous.
