| Cuisine: French | Type: Main Course | Serves: 8 |
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Source:
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Sylvie Lallemand |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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3-1/2 lbs. veal (shoulder or breast) 1 basil plant 3 cloves of garlic |
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Instructions:
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1. Trim the veal of fat and membrane and cut into 1-1/2 to 2 inch cubes. 2. Heat some oil in a casserole and brown the veal cubes for a few minutes. Reduce the heat to low. Add a little water, some salt and pepper. Cover and cook about an hour, until tender, over low heat. At the end, add chopped garlic and basil leaves. Stir together and serve hot. |
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Related recipes:
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None |
2001-03-10