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Stuffed Veal Breast

breads, cheese/eggs, meats, vegetables

4 pounds breast of veal; * see note
with pocket cut for stuffing
3/4 cup butter
4 green onions and green tops; chopped
8 slices white bread
soaked in milk or water & squeezed
1 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons finely chopped fresh parsley
4 fresh mushrooms; chopped
6 eggs; well beaten
Hungarian paprika; to taste
1/4 cup dry white wine or water

Preheat oven to 350 degrees.In a skillet over medium heat, melt 1/2 cup of the butter. Add onions and saute until lightly browned (about 6 minutes). Add bread, salt, pepper, parsley, and mushrooms; stir constantly until heated. Add eggs and continue to stir until eggs are set but still moist. Remove stuffing from heat. Fill veal pocket with stuffing, then either sew opening closed or fasten closed with small metal skewers. Place stuffed breast in a large baking pan. In a small saucepan melt the remaining butter and pour over veal breast. Sprinkle with paprika. Cover pan and roast, basting often with pan juices, 1 1/2 hours. Uncover and sprinkle with wine. Increase oven temperature to 400 degrees and continue roasting and basting until meat is golden brown and tender (about 1 hour). Transfer veal breast to a heated platter; remove twine. Cover veal loosely with aluminum foil and let stand 15 to 20 minutes. Cut between rib bones into 1/2-inch-thick slices. Serve pan juices in a bowl on the side. NOTES : Wipe veal breast dry and set aside. Yield: 8 servings. 5416 0 0 679 2334 0 0 0 0 0 0 0 5607

Contributor: © 1995 Cole Group, Inc.

Yield: 8 servings

Preparation Time: 0:00

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