| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Veal, Main dish |
24 |
Slices |
INGREDIENTS
| 1 |
|
Rack of veal (8 chops) |
| 125 |
g |
Butter, melted |
|
|
Salt |
|
|
Freshly ground pepper |
| 40 |
g |
Green peppercorns |
| 3 |
tb |
Chopped parsley |
| 1 |
tb |
Dijon mustard |
| 2 |
|
Egg whites, beaten until stiff |
| 60 |
g |
Sieved white breadcrumbs |
| 2 |
tb |
Melted butter |
INSTRUCTIONS
GREEN PEPPERCORN CRUST
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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