INGREDIENTS

INSTRUCTIONS

This recipe features a stuffing that is just as good served with pork,
turkey, or chicken. . .just in case you can't find a three-pound
breast of veal at the butcher shop. If preparation time is an issue,
you may elect to prepare the stuffing one day in advance; but do not
stuff the veal until just prior to roasting. No need to celebrate our
birthday with a bit of bacteria, too. They're not on the guest list.
Prepare the mise-en-place for today's recipe. (Mise-en-place defined:
French cookery technique whereby you arrange each ingredient in the
sequence and portions you'll require to prepare your recipe.)  Pre-heat
oven to 325-F degrees.  To prepare the stuffing, melt the butter in a
large sauté pan over  medium heat. Add the onion slices and sauté for
about 5 minutes,  until tender. Remove the pan from the heat and
reserve.  In a medium saucepan, warm the milk over a low heat setting.
Remove  from the stovetop and add the bread cubes. Stir or toss the
mixture,  and let the bread cubes soak up the milk for about 3 to 5
minutes.  Remove the bread from the milk and gently squeeze it to
remove nearly  all the milk. Put the bread cubes in a large mixing
bowl, and stir in  the sautéed onions.  In a food processor or
blender, finely chop the cubed veal and pork.  Process the meat in
small batches so as not to over-process. Add the  finely chopped meat
to the bread and onions; stir to combine. Add the  eggs, parsley,
Cognac, and salt and pepper. Stir again to combine all  ingredients.
To insert the stuffing, cut a pocket in the side of the breast of
veal, being very careful not to cut all the way through the meat.
Carefully fill the pocket with the stuffing mixture, making sure it's
packed in tightly. We recommend you use a bit of kitchen twine or
string, and either sew or tie the stuffed veal breast closed. Season
all sides with the salt and pepper.  In a roasting pan, heat the butter
and olive oil over medium heat.  Add the veal breast and sear for about
15 minutes, or until well-  browned on all sides. Add the carrots,
onions, and celery to the  roasting pan. Season the vegetables with
additional salt and pepper  to taste.  Roast for 60 minutes, making
sure to turn the veal breast at least  once during roasting and basting
it occasionally with the pan juices.  Reduce the oven temperature to
300-F degrees and add the wine and  water to the roasting pan. Cover
the meat with a loose lid of  buttered aluminum foil, and roast for
another 75 minutes, basting the  veal breast frequently.  Remove the
roasting pan from the oven and let stand for at least 15  minutes prior
to removing the kitchen twine or string. Using a sharp,  serrated
knife, slice at least half the veal breast into about  1/2-inch wide
portions. Place the slices together with the unsliced  portion of the
veal breast on a serving patter and surround them with  Galettes aux
Pommes de Terre (tomorrow's featured recipe). Spoon the  pan juices
over the veal, and serve immediately.  Posted to
dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Oct 3, 1998, converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 990
Calories From Fat: 609
Total Fat: 67.6g
Cholesterol: 378.7mg
Sodium: 644.1mg
Potassium: 1059.8mg
Carbohydrates: 8.6g
Fiber: 1.4g
Sugar: 4.7g
Protein: 75g