INGREDIENTS

INSTRUCTIONS

Preheat the oven to 450 degrees. Pour the boxes of salt into a large
braising pot and heat in the oven until unbearably hot to the top of
the hand.
Meanwhile, place the veal stock in a medium saucepan over medium-low
heat, and reduce to 1 cup. Add the lemon rind, capers, garlic,
parsley, and pepper to taste. Keep warm in a hot-water bath to
prevent further reduction.
Trim the fillet, removing all traces of fat and silver skin between
the muscles. Tie the roast with fine string at 1-inch intervals.
Blanch the fresh grape leaves for 1 second in boiling water so they
can bend easily. Cool them, then remove their stems and central rib.
(Eliminate these steps if using canned leaves.) Roll the meat into
the leaves, and tie at 1/4-inch intervals.
Using a large measuring cup with a handle, transfer two thirds of the
hot salt to a medium roasting pan. Arrange the meat on the bottom
layer of salt, and immediately cover it with the reserved salt, to
cover completely. Turn the oven temperature down to 400 degrees, and
roast about 25 minutes. Remove the meat from the oven when it reaches
an internal temperature of 110 degrees. Keep the meat wrapped in the
leaves, and let rest 5 minutes.
To serve, remove all strings and leaves, slice, and serve with the
caper sauce and a garnish of stuffed mushrooms.
Makes 6 servings.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted
for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 1 Calories (kcal); trace Total Fat; (1% calories from
fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 284533mg
Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0
Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Recipe from Madeleine Kamman, chef and author
Converted by MM_Buster v2.0n.

A Message from our Provider:

“It is easier to preach ten sermons than it is to live one.”