If the breast of veal is to be used whole it is usually boned out carefully then cut open along its length to form a pocket; this is filled with a stuffing then sewn up with coarse thread.
The following stuffing is the one most commonly used.
Braise the prepared breast very slowly and gently and with a minimum of liquid, basting frequently and glaze it at the end of the process in the usual manner.
A whole stuffed breast weighing
This dish is more suited to service as a luncheon dish and may suitably be garnished with any of the pastas, purées or green vegetables.