| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Campanile |
4 |
servings |
INGREDIENTS
| 300 |
g |
Breast of veal. |
| 150 |
g |
Fat bacon. |
| 150 |
g |
Lean pieces of veal. |
|
|
Stale bread. |
| 1 |
c |
White wine. |
| 1 |
|
Shallot |
| 4 |
|
Onions |
|
|
Herbs |
| 200 |
g |
Mushrooms. |
| 1 |
|
Egg |
| 3 |
tb |
Groundnut oil. |
|
|
Salt; pepper. |
| 500 |
g |
Peas. |
| 3 |
|
Carrots |
| 2 |
|
Turnips |
| 4 |
|
Potatoes |
| 1 |
|
Lettuce |
|
|
Salt; pepper. |
INSTRUCTIONS
FOR THE STUFFING
FOR THE MIXED VEGETABLES
1 Prepare the stuffing: soak the bread in the white wine. Peel the onions
and the shallot. Cut off the sandy part of the mushroom stalks, wash and
chop finely. Thoroughly strain the bread in a sieve.
2 Chop the veal pieces, bacon, shallot, onions, herbs and mushrooms and put
all these ingredients into a large bowl. Add the egg and bread, crumbling
it up with your fingers. Mix together. Season, mix again.
3 Spread the mixture over the breast of veal. Roll and tie with kitchen
string. Heat the oil in a pan, fry the meat on all sides.
4 Wash and drain the lettuce, cut into thin strips. Shell the peas, peel
the potatoes, carrots and turnips. Wash and pour over the meat, now
golden-brown. Season. Add 1/2 cup of water, cover the pan, lower the heat
and cook for 1 hour 30 minutes. Place the meat on a serving dish,
surrounded by the vegetables. Serve hot.
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