Recipe courtesy of Paul Grimes
Stuffed Breast of Veal
- Total: 2 hr 50 min
- Prep: 20 min
- Cook: 2 hr 30 min
- Yield: 4 to 6 servings
- Total: 2 hr 50 min
- Prep: 20 min
- Cook: 2 hr 30 min
- Yield: 4 to 6 servings
Ingredients
1 (4-rib) veal breast
1/2 pound chicken livers
1/2 cup chopped onion
1/2 cup chopped celery
4 tablespoons butter
1 cup seasoned bread stuffing
1/2 cup chopped parsley
2 eggs, lightly beaten
1/2 cup milk
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.
