INGREDIENTS

INSTRUCTIONS

* See other recipes for Cima alla Genovese Stuffing and Cima alla
Genovese Salsa Verde.  Spread half of the cooled stuffing down the
length of the veal breast,  leaving a 2 1/2 inch border on the long
sides.  Press the stuffing  together compactly.  Lay 5 hard cooked eggs
end to end down the  length of the stuffing.  Spoon the remaining
stuffing over eggs,  pressing it compactly with your hands into a high,
narrow shape.  When the meat is rolled later, the eggs should be in
approximately  the center of the roll.  Pull a needle with twine
through a hole in the center of one short  end of the veal.  Gather
together the 2 corners of this short end and  sew the end together,
stitching from the inside outward at 1 inch  intervals. Now stitch
together both long sides of the veal breast,  gathering them together
and pushing the stuffing in as you stitch at  1 inch intervals. Sew
together other short end, tying a knot as you  sew it shut.  Cut off
the string, leaving about 4 inches at the end.  Lay a large sheet of
cheesecloth (about 2 x 3 feet) next to stuffed  veal breast.  Without
picking up breast, flip it over carefully onto  the center of the
cheesecloth.  Fold one long side of cheesecloth  over the length of the
breast, wrapping it firmly, but not tightly.  Then fold the short ends
up, and finally the second long side.  Wrap some twine around the
length of the breast 3 or 4 times, then  bring the twine around the
breast crosswise in a spiral at 1 1/2 inch  intervals. Tie the twine at
one end of the breast.  To Poach: =========  Choose a deep pot large
enough to hold the veal and half fill it with  cold water.  Add about
1/4 cup coarse salt, sliced onion, sliced  carrot, and bay leaves.
Bring to a boil.  Lower heat, and add veal.  If necessary, add
additional water to cover.  Place a lid on the veal  breast to keep it
submerged.  Simmer 1 hour and 45 minutes.  When veal is cooked,
transfer it to a roasting pan.  Cover with  second pan and weight it
down to compact the roll.  Cool to lukewarm  or room temperature, 2 to
3 hours.  When veal is cool, remove outer twine and cheesecloth.  Cut
off the  one knotted end of twine, and starting at other end, very
carefully  pull out stitching and discard.  Trim off excess fat,
without cutting  into the filling.  Cut into thick slices and serve
with salsa verde.  (Unused portions  may be refrigerated and served
cold.) Source:  New York's Master  Chefs, Bon Appetit Magazine  :
Written by Richard Sax, Photographs by Nancy McFarland  :  The Knapp
Press, Los Angeles, 1985  Chef:  Lidia Bastianich, Felidia Restaurant,
New York  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 678
Calories From Fat: 408
Total Fat: 45.2g
Cholesterol: 331.7mg
Sodium: 2533.3mg
Potassium: 662.8mg
Carbohydrates: 1.7g
Fiber: <1g
Sugar: <1g
Protein: 61.6g