| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
Taste3 |
1 |
servings |
INGREDIENTS
| 1 |
|
6 pound veal breast |
|
|
Salt and pepper |
| 3 |
tb |
Butter |
| 1 |
lg |
Onion; finely chopped |
| 1 |
lg |
Stal celery; finely chopped |
| 1 |
lb |
White bread; torn in 1-inch |
|
|
; pieces |
| 2 |
|
Eggs; lightly beaten |
| 1 |
c |
Finely-minced parsley |
| 6 |
c |
Chicken stock |
|
|
Sweet paprika |
|
|
Arrowroot or butter; to thicken |
|
|
; (optional) |
INSTRUCTIONS
Cut a pocket in veal breast, or ask your butcher to do it for you. Season
pocket with salt and pepper. Preheat oven to 325 degrees. Set aside veal to
reach room temperature.
In a skillet melt butter over medium-high heat. Add onion and celery and
sautJ until onion is tender and golden. In a bowl combine bread and eggs;
add onion mixture, parsley and 1 cup of the chicken stock. Season with salt
and pepper; mix well. Stuffing should be fairly wet; add a little more
chicken stock if needed.
Using a long spoon, reach deep inside veal pocket to distribute stuffing
evenly. Use a trussing needle and string to sew up pocket. Season roast on
all sides with salt and pepper and liberally sprinkle top with paprika.
Place in roasting pan, top side up, and roast 3 1/2 hours in all. Baste top
with 1/2 cup chicken stock every 45 minutes.
Remove roast to a carving board and let sit, loosely covered, 15 minutes
while you prepare sauce. Set roasting pan over medium-high heat and add
remaining 3 cups chicken stock. Deglaze pan, scraping up browned bits and
incorporating them into stock. Boil until stock reduces to 1 1/2 cups. If
desired, thicken sauce with arrowroot or butter, or leave as is. Cut center
portion of veal breast along chine bone separations into 6 servings. Spoon
gravy over each portion.
Yield: 6 servings
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4068
Converted by MM_Buster v2.0l.
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