- Recipes Home
- Interest Groups
Baked Stuffed Breast of Veal Recipe
|Unsifted all purpose flour||4 Tablespoon|
|Breast of veal||5 Pound (With Pocket For Stuffing)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Rye bread cubes||2 1⁄2 Cup (40 tbs) (1/2 Inch)|
|Condensed beef consomme||10 1⁄2 Ounce|
|Eggs||2 , beaten|
|Garlic||1 Clove (5 gm), crushed|
|Chopped parsley||2 Tablespoon|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Caraway seed||1 Teaspoon|
|Prepared mustard||3 Teaspoon|
|Worcestershire sauce||1 Tablespoon|
|Liquid gravy seasoning||1 Teaspoon|
Serving size: Complete recipe
Calories 6043 Calories from Fat 3653
% Daily Value*
Total Fat 406 g625.2%
Saturated Fat 140.4 g701.9%
Trans Fat 1 g
Cholesterol 2033.4 mg
Sodium 5952.7 mg248%
Total Carbohydrates 128 g42.6%
Dietary Fiber 13.7 g54.8%
Sugars 15.4 g
Protein 441 g881.6%
Vitamin A 61.3% Vitamin C 90%
Calcium 44% Iron 132.5%
*Based on a 2000 Calorie diet
On large sheet of waxed paper, blend 1 tea- spoon salt, 1/8 teaspoon pepper, and 2 table- spoons flour.
Coat veal on all sides with flour mixture.
Heat oil in 12-inch skillet, and brown veal.
Re- move veal from skillet, and let cool.
Discard any fat in pan.
In medium bowl, combine bread cubes, 1/2 cup undiluted consomme", the eggs, garlic, parsley, onion,
caraway seed, 1 teaspoon prepared mus- tard, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mix well.
Spoon mixture into veal pocket, pushing mix- ture well into cavity.
Place veal, meaty side up, in a 15-by-10-by-2-inch roasting pan.
Add remain- ing consomme, 1/2 cup water, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Cover pan with foil, securing edges tightly.
Bake 2 to 2-1/2 hours, or until tender.
Remove veal to platter; keep warm.
Meanwhile, make sauce: Measure drippings from pan; strain; add water, if necessary, to make 2 cups; pour into small saucepan.
Mix 2 table- spoons flour and 1/4 cup water together smoothly; stir into pan liquid, along with remaining mustard, the Worcestershire, and gravy seasoning.
Bring mixture to boiling, stirring, until mixture is slightly thickened and smooth.
To serve, cut veal in slices; pass sauce in heated sauceboat.
Makes 6 to 8 servings.