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Veal Shoulder with Salsa Verde
Book Information
Bones: Recipes, History, & Lore
Page: 19
Ingredients
Anchovy Fillet
Arugula
Basil
Butter
Capers
Carrot
Chives
Cornichons
Dry White Vermouth
Garlic
Lemon Juice
Olive Oil
Onion
Oregano
Parsley
Sage
Shallot
Thyme
Veal Shoulder Roast
White Veal Stock (page 13)
Tags
Beef and Veal