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The dish originated in Italy using veal. Ragout fin consists of veal, sweetbread, calf brain, tongue, and bone marrow, and chicken breast and fish. Saltimbocca – Italian dish. Scaloppine – Type of Italian meat dish. Schnitzel – Breaded, fried flat piece of meat. Tas kebap – Turkish veal or mutton stew.
Veal is the meat from calves, often dairy breeds. A cut of veal shank. Veal carcasses at the Rungis International Market, France (2011) Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed; however, most veal comes from young male calves of dairy breeds which are not ...
Veal Oscar is a culinary creation served for the first time on September 18, 1897, and said to have been named in honor of Sweden's King Oscar II, who was especially partial to its ingredients. [1] The dish consists of sauteed veal cutlets topped with crab (or occasionally lobster) meat, and an emulsified butter sauce such as Hollandaise or ...
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Wiener schnitzel ( / ˈviːnər ˈʃnɪtsəl / VEE-nər SHNIT-səl; German: Wiener Schnitzel [ˈviːnɐ ˈʃnɪtsl̩] ⓘ, 'Viennese cutlet'), sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet served without sauce. It is one of the best known specialities of Viennese cuisine, and one of the ...
Ossobuco. Ossobuco or osso buco ( Italian: [ˌɔssoˈbuːko]; Milanese: òss bus, Lombard: [ˌɔz ˈbyːs]) is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine, and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the ...
Generally, words coming from French often retain a higher register than words of Old English origin, and they are considered by some to be more posh, elaborate, sophisticated, or pretentious. However, there are exceptions: weep, groom and stone (from Old English) occupy a slightly higher register than cry, brush and rock (from French).
The Apparition of Mrs. Veal is a pamphlet that was published anonymously in 1706 and is usually attributed to Daniel Defoe. Titled in full A True Relation of the Apparition of one Mrs. Veal, the next Day after her Death: to one Mrs. Bargrave at Canterbury. The 8th of September, 1705, it has been described as "the first modern ghost story".
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