Name: Breast of Veal in Pastry
Yield: Serves 8 to 10
Cuisine: United Kingdom
Ingredients: Salt and pepper; 1 lemon; 1 egg lightly beaten with ½ teaspoon salt, for glaze; 2 cups (450 g) butter, cut into pieces; 1½ cups (375 ml) light cream, more if needed; 3 to 4 tablespoons (45 to 60 g) butter, melted, more for the pan; 6 egg yolks; 2 teaspoons salt (optional); 8 cups (1 kg) flour, more for rolling; 1 whole breast of veal, about 8 pounds (3.6 kg) with the bones; 1 tablespoon (7 g) mace blades, finely chopped, or 2 teaspoons ground mace; 6 tablespoons (90 g) butter; 1 egg; 3 tablespoons (45 g) sugar; ½ cup (125 ml) medium-dry white wine

Preparation info

Serves
8 to 10

Difficulty
Medium

Appears in

The Cookbook Library

By Anne Willan

Published 2012

About

Ingredients

1 whole breast of veal, about 8 pounds (3.6 kg) with the bones

Method

To Make the Pastry Dough

Sift together the flour and the salt, if using, into a large bowl. Add the pieces of butter and cut them into the flour using a table knife in each hand. When cut as small as possible, rub the butter into the flour with your fingertips to form coarse crumbs, taking care not to overwork it. Make a well in the center. In a small bowl,