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Recipe courtesy of Paul Grimes
Stuffed Breast of Veal
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- Total: 2 hr 50 min
- Prep: 20 min
- Cook: 2 hr 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 684
- Total Fat
- 48 g
- Saturated Fat
- 20 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 50 g
- Cholesterol
- 367 mg
- Sodium
- 388 mg
- Total: 2 hr 50 min
- Prep: 20 min
- Cook: 2 hr 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 684
- Total Fat
- 48 g
- Saturated Fat
- 20 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 50 g
- Cholesterol
- 367 mg
- Sodium
- 388 mg
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.
