Name: Kalsbrust Mit Krauterfullung (Veal Breast / Herb Stuffing)
Ingredients: 3 Bacon; Strips; 1 Onion; Medium; 4 oz Mushroom Pieces; (1 can); 1/4 c Fresh Parsley; Chopped; 1 tb Dill; Fresh, Chopped; 1 ts Tarragon Leaves; Dried; 1 ts Basil Leaves; Dried; 1/2 lb Ground Beef; Lean; 1/2 c Bread Crumbs; Dry; 3 Eggs; Large; 1/3 c Sour Cream; 1/2 ts Salt; 1/4 ts Pepper; 3 lb Boned Veal Breast; OR; 4 lb Boned Leg Of Veal; 1/2 ts Salt; 1/4 ts Pepper; 1 tb Vegetable Oil; 2 c Beef Broth; Hot; 2 tb Cornstarch; 1/2 c Sour Cream

The Apostle [Paul] is asking in Philippians 1 which is most worthwhile for him, to live or to die. Often has that question presented itself to us, and perhaps we like the Apostle, have answered that “we are in a strait.” But I fear we may have used the words in a sense far different from Paul's. When we have wished for death, we meant to say, “I know not which alternative I ought most to dread, the afflictions of life, from which death would release me, or the terrors of death, from which life protects me.” In other words, life and death look to us like two evils of which we know not which is the less. As for the Apostle, they look to him like two immense blessings of which he knows not which is the better (Adolphe Monod).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy, Vegetables	German	German, Meats, Veal, Main dish	6	Servings

INGREDIENTS

3		Bacon; Strips
1		Onion; Medium
4	oz	Mushroom Pieces; (1 can)
1/4	c	Fresh Parsley; Chopped
1	tb	Dill; Fresh, Chopped
1	ts	Tarragon Leaves; Dried
1	ts	Basil Leaves; Dried
1/2	lb	Ground Beef; Lean
1/2	c	Bread Crumbs; Dry
3		Eggs; Large
1/3	c	Sour Cream
1/2	ts	Salt
1/4	ts	Pepper
3	lb	Boned Veal Breast; OR
4	lb	Boned Leg Of Veal
1/2	ts	Salt
1/4	ts	Pepper
1	tb	Vegetable Oil
2	c	Beef Broth; Hot
2	tb	Cornstarch
1/2	c	Sour Cream

INSTRUCTIONS

HERB STUFFING
VEAL
Stuffing: To prepare stuffing, dice bacon and onion. Cook bacon in a frypan
until partially cooked; add onion and cook for 5 minutes. Drain and chop
mushrooms, add to frypan and cook for another 5 minutes.  Remove mixture
from heat, let cool and transfer to a mixing bowl.  Add herbs, ground beef,
bread crumbs, eggs, and sour cream.  Mix thoroughly.  Season with salt and
pepper. Veal: With a sharp knife, cut a pocket in the veal breast or leg.
Fill with stuffing; close opening with toothpicks. (Tie with string if
necessary.) Rub outside with salt and pepper. Heat oil in a Dutch oven.
Place meat in the pan and bake in a preheated 350 degree F. oven about 1
1/2 hours. Bast occasionally with beef broth. When done, place meat on a
preheated platter. Pour rest of beef broth into the Dutch oven and scrape
brown particles from the bottom. Bring pan drippings to a simmer.
Thoroughly blend cornstarch with sour cream and add to pan drippings while
stirring cook and stir until thick and bubbly. Slice veal breast and serve
sauce separately.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998

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