Roast Rack Of Veal – We Love God!

You see, the standards you set for yourself and your ministry are directly related to your view of God. If you are feeding your soul everyday on the grace and glory of God, if you are in worshipful awe of His wisdom and power, if you are spiritually stunned by His faithfulness and love, and if you are daily motivated by His presence and promises, then you want to do everything you can to capture and display that glory to the people God has placed in your care. It is your job as a pastor to pass this glory down to another generation, and it is impossible for you to do that if you are not being awestricken by God’s glory yourself.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Eggs		Main dish, Veal	24	Slices

INGREDIENTS

1		Rack of veal, 8 chops
125	g	Butter, melted
		Salt
		Freshly ground pepper
40	g	Green peppercorns
3	T	Chopped parsley
1	T	Dijon mustard
2		Egg whites
		beaten until stiff
60	g	Sieved white breadcrumbs
2	T	Melted butter

INSTRUCTIONS

TO COOK VEAL: place veal in baking tin, pour over butter and sprinkle
with salt and pepper. Roast on centre shelf of a pre-heated 190'C  oven
for 1 hour, basting two or three times during cooking. Allow  veal to
cool (it is better served cold but not refrigerated). GREEN  PEPPERCORN
CRUST: mash peppercorns with a fork and mix with parsley  and mustard.
Beat egg whites until they hold peaks and fold into  peppercorn
mixture. Spread on top of cold veal and sprinkle with  breadcrumbs.
Drizzle on melted butter. Place under hot griller until  top has
browned. Allow to cool before carving meat.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Jesus welcomes you back”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 48 Calories From Fat: 46 Total Fat: 5.2g Cholesterol: 13.7mg Sodium: 25.6mg Potassium: 12.9mg Carbohydrates: <1g Fiber: <1g Sugar: <1g Protein: <1g