INGREDIENTS

INSTRUCTIONS

FILLING
VEAL
SAUCE
A stylish dinner party dish with a bonus: Much of the prep work can be done
a day ahead. At the store, have the butcher bone and trim all of the fat
and membrane from a 4 3/4-pound center-cut veal rib roast, resulting in a
3-pound oblong boneless veal loin.
Char peppers over gas flame or in broiler until blackened on all sides.
Wrap in paper bag; let stand 10 minutes. Peel peppers. Cut lengthwise into
quarters; seed and stem peppers. Trim edges of peppers to flatten all sides
if necessary.
Stir cream cheese and goat cheese in small bowl to blend.
Butterfly veal by staring at 1 long side of veal and cutting horizontally
to within 1 inch of opposite long side. Open veal as for book. Place large
sheet of plastic wrap over cut surface of veal. Using meat pounder or
rolling pin, pound veal to generous 1/2-inch even thickness, forming
rectangle approximately 10 X 12 inches. Season with salt and pepper.
Blanch arugula in saucepan of boiling water just until wilted, about 2
seconds. Drain; rinse with cold water. Drain well on paper towels; pat dry.
Repeat blanching process with basil leaves. Overlap arugula leaves down
center of veal, forming 2-inch-wide by 12-inch-long strip. Cover with half
of bell peppers, skinned side down. Top with tomatoes, arranged in 2 rows.
Set aside 1/4 cup cheese mixture for sauce. Spoon remaining cheese mixture
in even log atop tomatoes. Arrange remaining bell peppers, skinned side up
over cheese. Arrange blanched basil leaves over peppers.
Fold 1 long side of veal over filling. Tightly roll up veal jelly roll
style. Cover ends of veal roll with heavy-duty aluminum foil to enclose
filling completely. Tie kitchen string around veal roll every 1 1/2 inches
to maintain neat log shape. Wrap string lengthwise around veal roll to
secure foil at ends, weaving string alternately under and over crosswise
ties. Cover veal roll and reserved 1/4 cup cheese mixture separately;
refrigerate until well chilled,at least 6 hours. (Can be prepared 1 day
ahead. Keep refrigerated.)
Preheat oven to 375°F. Melt butter in heavy large shallow roasting pan over
medium-high heat. Season veal with salt and pepper. Place veal in pan and
brown on all sides, turning frequently, about 10 minutes. Remove pan from
heat; cool veal 15 minutes. Drape bacon slices over veal, tucking ends
under veal.
Roast veal until thermometer inserted into center of meat (not filling)
registers 140°F, about 45 minutes. Transfer to work surface. Let stand 15
minutes.
Combine broth and shallots in heavy medium saucepan. Boil over high heat
until mixture is reduced to 1/2 cup, about 20 minutes. Whisk in lemon juice
and capers. Reduce heat to low; gradually whisk in butter, then reserved
1/4 cup cheese mixture and parsley. Season sauce to taste with salt and
pepper.
To serve, remove bacon, string and foil from veal roast. Cut veal roast
crosswise into even slices. Spoon a few tablespoons sauce onto each plate.
Top with 2 veal slices.
Bon Appetit, October 1995
Posted to recipe-lu digest by Sandy <sandysno@pctech.net> on Feb 24, 1998.

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