Sentence examples for cold veal from inspiring English sources

Small plates and crocks arrived in pairs and included vitel tonné, a cold veal dish defined by a cream sauce spiked with anchovy, capers and tuna.

The cool salad of cartilaginous pork and veal tendons, nervetti, comes as an appetizer along with carpione, tiny onion and vinegar dressed cold veal cutlets.

The dish combines cold veal with a thick, creamy sauce flavored with canned or jarred tuna to make a meal of outrageous textural excellence, equally appropriate at summer business lunches and weekend dinners on the fire escape.

Next up was a Filipino play on vitello tonnato, with three thinly sliced pieces of cold veal loin, a mousse made with smoked bangus (also known as milkfish, a Filipino staple), toasted shallots, and fried capers (two to three milligrams).

Although you can pick a dish a la carte, it is difficult to resist the €15 two-course set menu, starting with, say, delicate bigoli (fat spaghetti) with anchovies, raisins and pine nuts, followed by vitello tonnato, paper-thin slices of cold veal with a tangy tuna and caper mayonnaise sauce.

Open daily 12.30pm-3.30pm and 6.30pm-11pm Run by two brothers, this trattoria at the foot of the hills to the south east of Turin serves authentic Italian and regional dishes, including vitello tonnato con nocciole (€9.50), an antipasto dish of cold veal covered in a creamy tuna and caper dressing, and here sprinkled with hazelnuts that grow in the misty hills of the Langhe region.

This Italian sauce is traditionally served on cold roast veal (you can eat rose veal with a good conscience) but it is also delicious on very finely sliced, cold, rare roast beef.

This classic Italian sauce is traditionally served on cold roast veal (you can eat rose veal with a good conscience) but it is also delicious on very finely sliced, cold, rare roast beef.

One night, as an appetizer, Ms. Jenkins served thin slices of cold roasted veal with a pool of puréed white beans.

In the home, cured or smoked meats and sausages, olives, salted anchovies, sardines, fresh or pickled vegetables, shellfish, peppers, and cheeses are favoured, while restaurant presentations add to these elaborate prepared dishes such as seafood salads, stuffed mushrooms, vitello tonnato (cold braised veal in tuna mayonnaise), and the like.

Less common but still fairly well known are vitello tonnato, a dish of cold roast veal spread with a velvety tuna mayonnaise sauce and garnished with anchovies and capers, and bagna cauda, the piquant dip of hot oil and anchovies for vegetables.