Definitions
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun meat from a calf
Etymologies
Sorry, no etymologies found.
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Examples
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With the streets and sidewalks cleared, now's your chance to enjoy a presse de veau, grilled octopus and molten chocolate cake lunch at Cafe Boulud, or a black Tuscan kale, smoked beef rib and chocolate pudding dinner from Resto's.
Restaurant Week Extended After Snow Storms Simon McCormack 2011
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With the streets and sidewalks cleared, now's your chance to enjoy a presse de veau, grilled octopus and molten chocolate cake lunch at Cafe Boulud, or a black Tuscan kale, smoked beef rib and chocolate pudding dinner from Resto's.
Restaurant Week Extended After Snow Storms Simon McCormack 2011
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His bedroom was above the kitchen and when his grandmother cooked blanquette de veau for Sunday lunch, the aromas would waft upstairs.
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His father came from a long line of chefs, and the first thing Paul Bocuse cooked as an 8-year-old boy, under the watchful gaze of his mother, was a rognon de veau with a potato puree—the type of food he still serves today.
Chef Paul Bocuse Harks Back to His Youth Jemima Sissons 2011
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With the streets and sidewalks cleared, now's your chance to enjoy a presse de veau, grilled octopus and molten chocolate cake lunch at Cafe Boulud, or a black Tuscan kale, smoked beef rib and chocolate pudding dinner from Resto's.
Restaurant Week Extended After Snow Storms Simon McCormack 2011
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With the streets and sidewalks cleared, now's your chance to enjoy a presse de veau, grilled octopus and molten chocolate cake lunch at Cafe Boulud, or a black Tuscan kale, smoked beef rib and chocolate pudding dinner from Resto's.
Restaurant Week Extended After Snow Storms Simon McCormack 2011
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Henry Harris, the chef at Racine, usually offers standard dishes such as tête de veau calves head or sautéed lamb sweetbreads with girolles, leeks and carrot puree.
A Deliciously Offal Meal Bruce Palling 2011
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He shrugged, lit a cigarette and we got back to the important work of making a perfect blanquette de veau
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There will be stews and confits and cassoulets; there will be black pudding and rabbit and tranche de tête de veau pané gribiche.
Pierre Koffmann: 'Not enough British chefs cook from the heart' 2010
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My first thought was the blanquette de veau that David Hagedorn featured in one of his Real Entertaining columns this year.
Chat Leftovers: Finally, they're in Dutch Jane Touzalin 2010
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