Breast of Veal in Pastry

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

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

Europe
United Kingdom
Pastry
Sauce
London

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,