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"Morels add an intense and smoky flavor to the veal sauce. If you never had them they are very meaty tasting and worth the time to make sure you clean them well of all the grit."

Ingredients: dried morels, creme fraiche...

"Tender veal scallops are topped with a light mushroom marsala wine sauce. Great with mashed potatoes seasoned with truffle oil."

Ingredients: veal scallops, heavy cream...

"From a fundraiser cookbook."

Ingredients: lemon juice, mushrooms, onions...

"Admittedly a splurge--but worth it. Dried morels may be used--soak in water for an hour then proceed. Jus de veau (which 'Zaar's computer will not accept) or glace de viande can be found in speciality groceries or reduce clear, unsalted beef stock until syrupy."

Ingredients: dry white vermouth, madeira wine...

"Found this on World Recipes; posting for ZWT 7-Switzerland."

Ingredients: cream, dry white wine...

"Tender veal in a mushroom Marsala gravy.With grapes to show that the wine is in this dish and the grapes giving a nice freshness. The mushrooms and grapes make the veal go a bit farther keeping the cost down withor losing any flavor!"

Ingredients: pepper, garlic powder...

"I originally found this on the About.com website, but I've seen it on many sites that feature traditional Swiss recipes. Traditionally, the recipe calls for veal veal kidney, but pork loin and chicken can be used in place of veal. It's usually served with Swiss Rosti (hash brown potatoes) and paired with a Swiss white wine or Pinot grigio."

Ingredients: clarified butter, dry white wine...

"My dad's recipe for marsala. Can be done with chicken breasts instead of veal and is just as delicious!!"

Ingredients: pepper, dry marsala wine...

"Bison cooks faster and is healthier than regular beef because of it's lower fat content. It also has higher levels of minerals and vitamins, especially iron. It's best served rare to medium rare (as bison is naturally tender, but it tends to dry out if it's cooked too long), so these steaks are ready in no time. Portabello, shitake, ceps..."

Ingredients: pepper, dried mushrooms...

"Ripped a page out a magazine years ago. What a great picture. It says "dinner classic: tender cutlets, gently browned, smothered in a flavorful mushroom-vermouth sauce. They show it on a platter with red cherry tomatoes and garnished with parsley."

Ingredients: pepper, dry vermouth...

"From Cooking Light Cookbook, 1989."

Ingredients: cooking spray, lemon pepper seasoning...

"Sautéed medallions of veal with shiitake mushrooms and Cognac.

From Cafe Lucci :O) I will put in an estimate for the time."

Ingredients: cognac, heavy cream...

"This looks very yummy. I'm posting it for ZWT. It's from Maman Dion. If you want it spicy, cause it doesn't look spicy at all, use the chili powder."

Ingredients: dry breadcrumbs, dry oregano...

"In Croatia we usually buy our meat in butcher shops. Sometimes, when you purchase a nice large piece of meat there are some parts you don’t know what to do with them, usually the ends. This is what you are going to do with them. You can cut them into small schnitzels or stripes or cubes. This is what I have done:"

Ingredients: pepper, mushrooms, nutmeg...