| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Pittsburgh |
Meat |
6 |
Servings |
INGREDIENTS
| 6 |
oz |
Bel Paese cheese |
| 10 |
oz |
Prosciutto ham |
| 1 1/2 |
c |
Bread crumbs |
| 2 |
|
Cloves fresh garlic; pressed |
| 1/2 |
c |
Fresh chopped parsley |
| 2 |
c |
Butter |
| 1 |
|
Loin of veal- 24 ounces |
|
|
Flour |
|
|
Bercy sauce or brown sauce (see recipe) |
INSTRUCTIONS
Dice cheese & ham into medium pieces. Mix with bread crumbs, garlic &
parsley; add butter to keep it tightly together. Separate veal loin from
bone, cleaning away fat & skin. Slice loin lengthwise in half, open & pound
lightly. Preheat oven to 350 F. Lay loin out & cover with stuffing mixture.
Slowly begin to roll veal & when finished rolling, tie stuffed veal
together with butcher's string. Flour veal. Heat a saute pan until it is
very hot. Add a little butter to pan, then place stuffed veal in hot butter
& saute quickly on all sides to seal in juices. Heat in preheated oven
about 15 minutes to heat through. At this temperature, the veal should be
medium to medium-well done. Serve with Bercy Sauce. Bercy Sauce is a
reduction of white wine & shallots that has been added to a demi-glaze; any
basic brown sauce will do.
LE MONT
GRANDVIEW AVENUE, PITTSBURGH
WINE:CHATEAU ST.JEAN CHARDONNAY
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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