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Veal and Parsley Pie

Veal and Parsley Pie Recipe

  • 1/2 cup vegetable oil
  • Salt
  • 2 1/2 pounds, lean veal
  • All-purpose flour
  • 1/2 cup dry white wine
  • 1 cup Veal or Beef Stock or canned low-sodium beef broth
  • 1 cup heavy cream
  • 6 tablespoons unsalted butter
  • 1 pound fresh chanterelles
  • 4 medium potatoes
  • 1/2 cup milk
  • 4 tablespoons unsalted butter
  • Salt and freshly milled black pepper
  • 1 cup minced fresh parsley
  • 2-quart ovenproof casserole
  • Pastry bag fitted with star tube
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 1058kcal (53%)
Total Fat 82g (126%)
Saturated Fat 34g (170%)
Cholesterol 241mg (80%)
Total Carbohydrate 39g
Dietary Fiber 6g
Sugars 3g
Protein 40g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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