Recipe courtesy of Paul Grimes
Show: Cooking Live
Episode: Russian Easter
Total:
2 hr 50 min
Active:
20 min
Yield:
4 to 6 servings

Ingredients

Directions

Trim breast of veal. Slice a big pocket along top portion of rib bones.

Saute 1/2 pound chicken livers in 2 tablespoons butter. Chop finely or grind.

In another saute pan cook onion and celery in butter 2 tablespoons butter until soft.

Combine livers, vegetables, bread stuffing, parsley, salt and pepper. Add milk to moisten stuffing. Add beaten eggs to mixture.

Stuff veal to thickness of 1-inch across breast. Skewer breast with 2 wooden skewers, following the bone. Roast in a preheated 350 degree oven for 2 to 2 1/2 hours. Best roasted the day before and eaten at room temperature.

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