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Recipe courtesy of Paul Grimes

Show: Cooking Live

Episode: Russian Easter

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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.

My Private Notes

Name: Stuffed Breast of Veal
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT2H30M0.000S
Total time: P0Y0M0DT2H50M0.000S
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