Stuffed Breast of Veal

Name: Stuffed Breast of Veal
Yield: 10 to 12 Servings.
Ingredients: 1 pound ground pork; ½ pound mushrooms; 1 (4-pound) breast of veal; 1 pound spinach; Salt and freshly ground pepper; Salt and freshly ground pepper; ½ teaspoon dried thyme; 2 eggs; 2 cloves garlic, chopped 6 shallots, chopped; 2 bay leaves, chopped; 2 cups chopped onion; 2 cloves garlic, chopped 6 shallots, chopped; 1 rip celery, coarsely chopped; 1 sprigs fresh rosemary, optional, or ½ teaspoon dried and chopped; 1 sprigs fresh rosemary, optional, or ½ teaspoon dried and chopped; 3 sprigs fresh parsley, chopped; 1 carrot, scraped and chopped; Peanut oil; 4 slices white bread, made into bread crumbs; 4 slices white bread, made into bread crumbs; 1 to 2 cups water

Preparation info

10 to 12
Servings.

Difficulty
Medium

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

1 (4-pound) breast of veal
1 pound spinach

Main course

Method

Have the butcher trim the veal breast and reserve the bones. Have him slit a pocket in the veal.
Trim and rinse the spinach and cook briefly in boiling water to cover. Drain and press well.
Heat the oven to 400 degrees.
Grind the spinach,