The Health Industry Representatives Association focuses on promoting the manufacturers' rep function within the health care industry. Its members are independent sales agencies located across the nation who offer manufacturers a professional, highly qualified sales force.
Sear both sides, remove the veal, then deglaze with a little red wine. Add some veal stock (or beef stock if you don't have it), reduce, then set the sauce with unsalted butter. Add the veal back to the sauce, let everything come together, and serve.
1 Answer. 0. Compared to other meats, veal has a delicate taste and tender texture. Veal is often compared to beef but is lighter in colour and finer in texture and veal usually comes from a male dairy calf.Veal has been an important ingredient in Italian and French cuisine since ancient times. Answer. 0. Compared to other meats, veal has a delicate taste and tender texture. Veal is often compared to beef but is lighter in colour and finer in texture and veal usually comes from a male dairy calf. Veal has been an important ingredient in Italian and French cuisine since ancient times.