Poitrine de veau (stuffed breast of veal)

Yield: 6 Servings

Measure Ingredient
1 tablespoon Unsalted Butter
1 small Onion; thinly sliced
¾ cup Whole Milk
2 cups White Bread; crusts removed and cubed
8 ounces Veal; cut into 1-inch cubes
8 ounces Pork; cut into 1-inch cubes
2 \N Whole Eggs
1 tablespoon Fresh Parsley; chopped
2 tablespoons Cognac
¼ teaspoon Salt
⅛ teaspoon Freshly ground Black Pepper
3 pounds Boned Breast of Veal; excess fat removed
¼ teaspoon Salt
⅛ teaspoon Freshly Ground Black Pepper
1 tablespoon Unsalted Butter
1 tablespoon Olive Oil
1 cup Carrot; chopped
1 cup Onion; diced
½ cup Celery; diced
1 cup Dry White Wine
½ cup Water

STUFFING

VEAL

This recipe features a stuffing that is just as good served with pork, turkey, or chicken. . .just in case you can't find a three-pound breast of veal at the butcher shop. If preparation time is an issue, you may elect to prepare the stuffing one day in advance; but do not stuff the veal until just prior to roasting. No need to celebrate our birthday with a bit of bacteria, too. They're not on the guest list.

Prepare the mise-en-place for today's recipe. (Mise-en-place defined: French cookery technique whereby you arrange each ingredient in the sequence and portions you'll require to prepare your recipe.) Pre-heat oven to 325-F degrees.

To prepare the stuffing, melt the butter in a large sauté pan over medium heat. Add the onion slices and sauté for about 5 minutes, until tender.

Remove the pan from the heat and reserve.

In a medium saucepan, warm the milk over a low heat setting. Remove from the stovetop and add the bread cubes. Stir or toss the mixture, and let the bread cubes soak up the milk for about 3 to 5 minutes. Remove the bread from the milk and gently squeeze it to remove nearly all the milk. Put the bread cubes in a large mixing bowl, and stir in the sautéed onions.

In a food processor or blender, finely chop the cubed veal and pork.

Process the meat in small batches so as not to over-process. Add the finely chopped meat to the bread and onions; stir to combine. Add the eggs, parsley, Cognac, and salt and pepper. Stir again to combine all ingredients.

To insert the stuffing, cut a pocket in the side of the breast of veal, being very careful not to cut all the way through the meat. Carefully fill the pocket with the stuffing mixture, making sure it's packed in tightly.

We recommend you use a bit of kitchen twine or string, and either sew or tie the stuffed veal breast closed. Season all sides with the salt and pepper.

In a roasting pan, heat the butter and olive oil over medium heat. Add the veal breast and sear for about 15 minutes, or until well- browned on all sides. Add the carrots, onions, and celery to the roasting pan. Season the vegetables with additional salt and pepper to taste.

Roast for 60 minutes, making sure to turn the veal breast at least once during roasting and basting it occasionally with the pan juices.

Reduce the oven temperature to 300-F degrees and add the wine and water to the roasting pan. Cover the meat with a loose lid of buttered aluminum foil, and roast for another 75 minutes, basting the veal breast frequently.

Remove the roasting pan from the oven and let stand for at least 15 minutes prior to removing the kitchen twine or string. Using a sharp, serrated knife, slice at least half the veal breast into about ½-inch wide portions. Place the slices together with the unsliced portion of the veal breast on a serving patter and surround them with Galettes aux Pommes de Terre (tomorrow's featured recipe). Spoon the pan juices over the veal, and serve immediately.

Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Oct 3, 1998, converted by MM_Buster v2.0l.

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