Riviera-Style Veal Roast

Name: Riviera-Style Veal Roast
Cuisine: French
Ingredients: 1 loin strip of veal, single, entirely trimmed of fat and connective tissues; 2 cloves garlic, very finely chopped; 3 tablespoons finely scissored fresh basil leaves; 3 tablespoons chopped fresh Italian parsley leaves; 2 tablespoons very finely chopped pine nuts; 3 tablespoons finely ground Pecorino Romano or Sardo cheese; 3 tablespoons finely ground Pecorino Romano or Sardo cheese; ¼ cup dry bread crumbs made from Italian bread; ¼ cup dry bread crumbs made from Italian bread; 1 tablespoon olive oil of your choice; Fat-free meat trimmings from the loin, cut into ½-inch cubes; Fat-free meat trimmings from the loin, cut into ½-inch cubes; 5 cups Primary Veal Stock; 2 tablespoons unsalted butter (optional); Salt; Pepper from the mill

Preparation info

FFR to FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

You will need a small sprayer containing olive oil to spray the roast. The sauce is a typical single veal essence (for details); 2 tablespoons of it per person will be entirely sufficient.

Ingredients

For the roast

1 loin strip of veal, single, entirely trimmed of fat and connective tissues
2 cloves garlic, very finely chopped
3

Europe
France
Main course

Method

Tie the strip at ½-inch intervals to reshape it to a perfect round.

Mash the garlic, basil, and parsley leaves together into a paste. Mix half the mixture with a bit of olive oil; set aside and keep the remainder of the herb paste for the sauce. Mix together the pine nuts, cheese, and bread crumbs; sprinkle evenly on a sheet of paper and set aside. Rub the oil-herb mixture all over the