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	News ESA Foods Milkfed veal Esa® Vital BOS beef Safety Cuts of veal Traceability Recipes Contact	Recipes Austrian veal rolls Berlin style calves liver Classical blanquette de veau Field mushrooms stuffed with veal mince Finnish escalopes with dill Finnish veal strips with smoked salmon Flemish veal hot pot Milan style Ossobuco Roasted veal brisket with herb stuffing Roasted Veal with green pepper sauce Salad of courgettes with keftedes of veal mince Salad of veal fillet with sage sauce and orange Spanish veal entrecôte Stuffed veal rolls with crab Veal chop in port sauce Veal chunks marinated in whisky with spicy orange sauce Veal consommé with prawns and goat's cheese croutons Veal kidney and cheddar pie Veal kidneys `al Jerez` with saffron rice Veal kidneys in mustard sauce Veal Lindström Veal liver cake with fruity red wine sauce Veal liver pâté Veal pasty Veal Souvlaki Veal sweetbreads with a vegetable cassoulet Veal sweetbreads with walnutsauce Veal tongue in white wine sauce Vitello tonnato Vol-au-vent with veal ragout