- veal —> beets*
- veal —> capers*
- veal —> cheese, Parmesan*
- veal —> cream*
- veal —> garlic*
- veal —> lemon*
- veal —> Madeira*
- veal —> morels*
- veal —> mushrooms*
- veal —> mustard*
- veal —> onions*
- veal —> parsley*
- veal —> spaetzle*
- veal —> spinach*
- veal —> tarragon*
- veal —> thyme*
- veal —> tomato*
- veal —> wine, white*
- veal —> anchovy
- veal —> apples
- veal —> artichokes
- veal —> arugula
- veal —> asparagus
- veal —> bacon
- veal —> basil
- veal —> bay leaf
- veal —> beans, green
- veal —> braising, method
- veal —> bread crumbs
- veal —> butter
- veal —> carrots
- veal —> cauliflower
- veal —> celery
- veal —> chanterelles
- veal —> cheese, Gruyère
- veal —> chervil
- veal —> chestnut, puréed
- veal —> cider
- veal —> cinnamon basil
- veal —> cloves
- veal —> corn, puréed
- veal —> dill
- veal —> dumplings
- veal —> eggplant
- veal —> endive
- veal —> fennel
- veal —> foie gras
- veal —> ginger
- veal —> grapefruit
- veal —> ham
- veal —> ham, Parma
- veal —> juniper berries
- veal —> leeks
- veal —> lemon
- veal —> lime
- veal —> lovage
- veal —> Marsala
- veal —> Mornay sauce
- veal —> morels
- veal —> mushrooms
- veal —> noodles
- veal —> nutmeg
- veal —> olive oil
- veal —> oregano
- veal —> paprika
- veal —> peas
- veal —> pepper, black
- veal —> peppers
- veal —> pistachios
- veal —> porcini
- veal —> potatoes
- veal —> prunes
- veal —> rice
- veal —> risotto
- veal —> roasting, method
- veal —> rosemary
- veal —> sage
- veal —> salmon
- veal —> sautéing, method
- veal —> shallot
- veal —> sorrel
- veal —> sorrel, puréed
- veal —> sour cream
- veal —> spinach
- veal —> spring, season
- veal —> sweetbreads
- veal —> tapenade
- veal —> tarragon
- veal —> tomato
- veal —> truffles, black
- veal —> truffles, white
- veal —> tuna
- veal —> turnips
- veal —> types of meat & poultry
- veal —> verbena
- veal —> vermouth
- veal —> watercress, puréed
* indicates a particularly traditional pairing
