Roast Rack Of Veal
| 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
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Nutrition (calculated from recipe ingredients)
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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