Braised, Stuffed Veal Breast

Name: Braised, Stuffed Veal Breast
Yield: Serves 6-8
Cuisine: France
Ingredients: 1 lb/500 g ground lean veal; 1 tbsp oil; 1 carrot, quartered; 1 onion, finely chopped; bouquet garni; 1 cup/60 g fresh white breadcrumbs; salt and pepper; 2 eggs, beaten to mix; 1 clove garlic, crushed; 2 oz/60 g cooked ham, cut in julienne strips; 1 onion, quartered; pinch grated nutmeg; 2 cloves garlic, finely chopped; 1 cup/250 ml white wine; 1 qt/1 l veal stock (more if needed); 2 tbsp chopped parsley; 2 hard-boiled eggs, sliced; 3-4 lb/1.4-1.8 kg veal breast; 2 tbsp/30 g butter; grated zest of 1 lemon; 1 stalk celery, cut in large pieces

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

The veal may be served hot or cold. If hot, the cooking juices form a gravy that goes well with glazed carrots and onions. If cold, the juices should be chilled until set, then chopped as decoration. Vinaigrette salad with potato is a good accompaniment.

Ingredients

3-4 lb/1.4-1.8 kg veal breast
2 hard-boiled eggs, sliced

Europe
France
Dinner
Mediterranean

Method

For the stuffing: fry the onion in butter until soft. Stir it into the ground veal, with the breadcrumbs, garlic, lemon zest, parsley, nutmeg, salt and pepper. Stir in the beaten eggs and beat the stuffing for 1-2 minutes until it comes away f